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Patent Searching and Data


Matches 301 - 350 out of 1,715

Document Document Title
WO/1993/001724A1
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, wh...  
WO1992012057A3  
WO/1992/018010A1
The invention concerns shaped dough portions made from at least flour, yeast and liquid kneaded to form a base dough, the base dough being folded, rolled and shaped for use as an intermediate for a subsequently baked product. The base do...  
WO/1992/011766A1
An improver for dough and baking containing either (A) at least one member selected between gelatin and an emulsifier comprising enzyme lecithin and fatty acid glycerol ester or (B) a conjugate of gelatin with the emulsifier. The improve...  
WO/1992/012057A2
A container (20) for vacuum packing refrigerated dough (18) and amethod of forming a refrigerated dough product is disclosed. A method of forming a refrigerated dough product using a spiral wound composite container (20) of the present i...  
WO/1992/010266A1
In the food industry and in fermentation processes, interfering foams occur at various stages of processing or production. These foams have to be controlled or prevented. Described are reaction mixtures containing ester polyols, the reac...  
WO/1992/001384A1
A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, aft...  
WO/1991/011911A1
A method is described which comprises scalding raw materials in the making of bakery products, which raw materials include an aqueous mixture of rye, wheat, oats, barley, maize, millet and rice in differently comminuted states, alone or ...  
WO/1991/008673A1
Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with ot...  
WO/1991/001088A1
Les produits de p�te lev�e congel�s poss�dent une longue durabilit� lors qu'ils sont congel�s si l'on n'utilise pas dans cette pr�paration des hydrates de carbone fermentables, la formation in situ de tels hydrates de carbo...  
WO/1990/011690A1
In a method for the removal of stresses and strains in rolled out, laminated dough products in which undesired stresses and strains occur the said dough products are subjected to a treatment with ultrasonic waves. The stresses and strain...  
WO/1990/011016A1
A donut batter is described, along with the use of the batter to provide frozen, uncooked cake donuts which may be reconstituted quickly in a deep fryer. The batter consisting preferably of cake and bread flours, sucrose, shortening, a c...  
WO/1990/000001A2  
WO/1989/005690A1
This invention relates to a device for activating an object. This device includes a container for storing therein an object and an activating current generator for generating a current for producing an oscillating electric field inside t...  
WO/1988/002988A1
Baked goods are exposed, at least during part of a freezing process, to high atmospheric humidity. For the implementation of this process, a container (1) having an interior space divided into two compartments (3, 5) separated from each ...  
WO/1985/003846A1
A substantially free-flowing powder comprising a surface-active agent such as a food emulsifier applied on a particulate carrier such as as a starch is prepared by mixing the surface-active substance with the carrier and subjecting the r...  
WO/1985/003847A1
A dough crust (10) made by a process involving baking and then frying. The crust (10) has a fried flavor and is especially advantageous for making frozen pizzas. The crust (10) is formed from a sheeted dough piece (12) which has been doc...  
WO/1980/000524A1
Dough mixing for the production of farinaceous foodstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are three essential conditions: the energy added in mixing is not less than 15 watt hours...  
JP6495708B2  
JP2019024344A
[Subject] A doughnut which carries out [texture] perfume emission to texture lightly snappily is provided. [Means for Solution] A raw iris diaphragm fruit-juice doughnut concerning the present invention is a doughnut in which an inner si...  
JP2019024414A
[Subject] Even if you cook by heating after controlling a crack at the time of frozen storage of forming freezing cloth or freezing-after Huiro cloth and keeping it for a long period of time, provide a crack prevention agent for the froz...  
JP2019013214A
[Subject] Without the seven major allergen (they are a side and a peanut to an egg, wheat, milk, a shrimp, and Or ), there is volume and it provides easily a manufacturing method of premix powder for confectionery and confectionery which...  
JP6458240B2  
JP2019004780A
[Subject] Frozen bread dough with sufficient workability which can manufacture is provided for bread which was excellent in volume and texture in spite of after frozen storage. [Means for Solution] An oil-and-fats constituent is the brea...  
JP6436946B2  
JP6433443B2  
JP2018161122A
To provide a bread having excellent bread making properties and an excellent flavor and texture.The present invention provides a manufacturing method of a warm water yeast using grain flour containing damaged starch of 8.2 mass% or less....  
JP6405104B2  
JP2018148851A
To provide rice flour for bread, brown rice flour for bread, mixed flour for bread containing the rice flour or the brown rice flour which are capable of manufacturing voluminous and soft bread, and the bread.The aforementioned problem i...  
JP2018143127A
To provide sweets that contains cocoa powder without deterioration of its volume.The present invention provides sweets, or bubble-containing sweets, produced with a mix for sweets containing a cocoa powder with a dietary fiber content of...  
JP6385413B2  
JP2018126130A
To provide a new preserved food capable of improving its conservation even if a synthetic preservative or the like is not added, a method for producing the same, and a food material pack for a preserved food.Provided is a method for prod...  
JP6327414B2  
JP2018074952A
To provide a method for manufacturing dough containing wheat flour, by which it is possible to efficiently manufacture a wheat flour-containing food that can be cooked with good workability, is prevented from deteriorating in its texture...  
JP2018057367A
To provide a method for producing a modified wheat flour that can modify wheat flour while preventing starch damage.A method for producing a modified wheat flour has a light irradiation step of irradiating wheat flour with light having a...  
JP3215236U
[Subject] Each member is shaved off in container rotation type This by friction with a member of a beam of a vessel, and a spatula member, and it becomes particulates, kneads, falls in a container of a vessel, and provides a spatula hold...  
JP6289441B2  
JP3215149U
[Subject] Air ration is given to an inside of a cultivation tank in a culture apparatus of a fermentation kind for bread, and a culture apparatus which can perform efficiently and exactly multiplication of fermentative bacteria contained...  
JP2018027051A
To provide wheat flour for confectionery capable of stably producing confectionery with high workability, and capable of obtaining confectionery having softness, excellent in a moist feeling and extremely satisfactory in melting in the m...  
JP2018023317A
To provide a manufacturing method of a doughnut capable of stably conducting diving fry using a continuous type flyer, and a mix for doughnut used for the manufacturing method of the doughnut.There are provided a manufacturing method of ...  
JP6272132B2  
JP2018011555A
To provide a production method of heat-treated grain flour capable of producing a grain flour-containing food product excellent in secondary workability, and having excellent texture.In a production method of heat-treated grain flour, ra...  
JP2016101175A5  
JPWO2016121570A1
The manufacturing method of the heat treatment flour of the present invention performs moist heat treatment and dry heat treatment to flour one by one. The above-mentioned moist heat treatment is in the state where flour and moisture exi...  
JP2017176015A
To suppress occurrence of whitening of a bread surface caused by cooking after long-term refrigeration storage without damaging flavor of bread, by a simple method, when producing bread by cooking a dough refrigerated after being dried.B...  
JP2017176106A
To provide a method for producing bread, making machine resistance of bread dough excellent, and making aging of obtained bread slow, compared to a straight method, while being a production method using pre-dough (soaker dough) according...  
JP2017176122A
To provide an improver for grain flour dough for making bread capable of burning bread without deteriorating good waist retention and mouth melting while maintaining good workability of the grain flour dough for making bread before burni...  
JP2017169467A
To provide a method for producing biscuits combining mechanical resistance and a crispy texture in the method for producing biscuits by a flour batter method high in production efficiency having a problem that mechanical suitability and ...  
JP2017163929A
To produce bread having a moist and springy texture while retaining dough workability allowing rolling molding.A method for producing bread includes making an amount of added water of hot-water blend greatly larger than in a well-known m...  
JP2017131190A
To provide wheat flour or a wheat flour composition capable of making bread or baked confectionery with good taste and flavour without giving an adverse effect to secondary processing suitability such as bread suitability, even when blen...  

Matches 301 - 350 out of 1,715