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Matches 351 - 400 out of 1,723

Document Document Title
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...  
JP2017112902A
To provide a flour mix for soybean flour bread, from which a bread with a good texture can be made without using wheat flour, allowing the bread to rise well with less shrinkage when cooled down even using soybean flour as main raw mater...  
JP2017099384A
To solve, though there has been an effort in which ingredients having high nutritional value is added in order to improve the nutritional balance of a burned product of grain powder, the problem that there was a problem that the burned p...  
JP2017085996A
To provide low trans aliphatic acid becoming bread having clear cut, good texture and sufficient volume when bread dough frozen after final fermentation is baked and a milling oil and fat composition for bread dough frozen after final fe...  
JP6124867B2  
JP6102005B2  
JPWO2015107858A1
A cereal flour constituent of the present invention heat-treats a mixture with a 0.2*10-mass part emulsifier to cereal flour and the 100 mass parts of cereal flour. The emulsifier is one or more sorts chosen from mono-glycerine fatty aci...  
JP6086480B2  
JP6087699B2  
JP2017038598A
To provide: new polypeptides having the glucanase (e.g., endoglucanase), mannanase or xylanase activity or a combination of these activities, and polynucleotides encoding them; and methods of designing new enzymes and methods of use ther...  
JP2017035074A
To provide a pulverized heat treated wheat flour and a mix for bakery foods capable of manufacturing the bakery foods having sweet taste and moist and sticky texture and hardly generating deterioration of texture with time, excellent in ...  
JP6080446B2  
JP6077849B2  
JP2016511012A5  
JP6051463B2  
JP6022338B2  
JP2016163568A
To provide a powder oil and fat composition for manufacturing bread having volume, softness and elasticity, and fluffy and moist texture.There is provided a powder oil and fat composition for bread containing a powdered oil and fat compo...  
JP2016158540A
To provide a bread dough by which bread with satisfactory rise can be produced even in the case of a small sugar content, bread obtained from the bread dough, and producing method of the bread.A producing method of bread has: a process o...  
JP5955338B2  
JP5943177B2  
JPWO2014010548A1
The present invention relates one or more sorts of organic acid chosen from acetic acid, fumaric acid, and succinic acid to the foodstuffs physical-properties improvement agent 0.5*15 mass % Containing a total of 0.5*5 mass % and dextran...  
JPWO2014010548A
The present invention relates one or more sorts of organic acid chosen from acetic acid, fumaric acid, and succinic acid to the foodstuffs physical-properties improvement agent 0.5*15 mass % Containing a total of 0.5*5 mass % and dextran...  
JP5938171B2  
JP2016101175A
To provide a food dough molding method and device for forming food dough including cornicione.The molding method of food dough forming food dough including a marginal portion on a periphery includes: (a) a step of placing food dough on a...  
JP2016101143A
To provide cake dough for freezing, easy to handle at a shop by adjusting a specific gravity and a viscosity of the cake dough, and packed and frozen cake dough given with storage stability and suitable for distribution.Cake dough for fr...  
JP5921391B2  
JP5914275B2  
JP2016067241A
To provide a cookie production method for stably supplying plural pieces of cookie which do not contain edible oil, and which are easy on a human body.The present invention provides a production method of pieces of cookie which are easy ...  
JP5907161B2  
JP2016511012A
How to have been improved for heat-treating a flower. The flower obtained as a result has the water absorption which increased, and the intensity which increased. Compared with Doe and the baked products which were made from the unsettle...  
JP5883572B2  
JP5866148B2  
JP2015228821A
To provide a method capable of promoting drying of a dough of a rice cracker and shortening a drying time easily, without affection on quality from a raw material or an additive, and without approach from an apparatus.Drying of a dough a...  
JP5781373B2  
JP5761685B2  
JP5750322B2  
JP5739199B2  
JP5730834B2  
JP5733489B2  
JP2015104324A
To provide a method for producing a bread substrate in which temperature control is easily performed, and also, capable of easily and securely producing a prepared warmed substrate having extremely reduced gluten modification, and a meth...  
JP2015104325A
To provide a method for producing a bread substrate capable of producing a bread having a quality better than that of the conventional one by adding a high temperature warmed substrate in which the starch in wheat flour is sufficiently s...  
JP5717184B2  
JP2015077148A
To produce a superfine powder whole-grain flour product.A superfine powder processed whole-grain wheat flour has the whole nutrition value of wheat grains and keeps texture of polished wheat flour and an appearance similar to that of pol...  
JP5704556B2  
JP2015043774A
To provide a process of microbic biotechnology for completely degrading gluten in flours.The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and d...  

Matches 351 - 400 out of 1,723