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JPWO2018135068A1 |
An object of the present invention is to provide a method for producing rice flour bread and its dough having a texture equal to or higher than that of wheat flour bread and gluten-added rice flour bread without using gluten and a thicke...
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JP2019154239A |
To provide a method of producing a processed rice cake for pizza dough that can impart "crispy" texture together with "springy" texture of original rice cake after cooking.The method of producing a processed rice cake for pizza dough com...
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JP6574233B2 |
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JP6573449B2 |
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JP6566427B2 |
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JP6543836B2 |
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JP6540066B2 |
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JP6506701B2 |
A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the em...
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JP6495708B2 |
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JP2019024344A |
To provide a doughnut having a crispy texture and a soft texture and emanating aroma.A freshly squeezed fruit juice doughnut according to the invention is a doughnut in which an inside soft part with a soft texture is covered with a surf...
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JP6458240B2 |
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JP2019004780A |
To provide a frozen bread dough capable of producing a bread excellent in volume and texture even after frozen storage with better workability.A frozen bread dough is provided that is kneaded with fat composition and refrigerated and sai...
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JP6436946B2 |
The invention relates to polypeptides having glucanase, eg endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase act...
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JP6433443B2 |
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JP6405104B2 |
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JP6385413B2 |
A method of producing a piece of laminated dough that is frozen after partial fermentation is provided. The method of producing the piece comprises the steps of: (a) mixing and kneading flour, water, yeast, gluten, and other materials to...
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JP6327414B2 |
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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...
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JP3215236U |
To provide a spatula holder which prevents each member from being scraped off by friction between a beam member and a spatula member of a container rotary kneader and falling into a container of the kneader as dust and contaminating the ...
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JP6289441B2 |
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JP3215149U |
To efficiently and accurately suppress the growth of fermented bacteria contained in a fermented bread seed and the growth of lactic acid bacteria by aerating the inside of a culture tank in a culture device for a fermented bread seed. I...
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JP6272132B2 |
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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 ...
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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...
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JP6124867B2 |
A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole...
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JP6102005B2 |
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JP6086480B2 |
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JP6087699B2 |
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JP6080446B2 |
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JP6077849B2 |
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JP6051463B2 |
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JP6022338B2 |
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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...
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JP5955338B2 |
Preparing a batter using an extruder comprises initially wetting a powdery batter base substance, preferably cereal flour with a liquid preparation, when injecting into an extruder, where the liquid preparation is sprayed on the batter b...
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JP5943177B2 |
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JP5938171B2 |
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JP5921391B2 |
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JP5914275B2 |
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JP5907161B2 |
Provided is a baker's yeast which sustains a high fermentability in a dough with a wide sugar content range, i.e., from a low sugar content area to a high sugar content area, even after storing as a fresh yeast in a refrigerated state fo...
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JP2016511012A |
An improved method for heat treating flowers. The resulting flower has increased water absorption and increased strength. Compared to dows and baked products made from untreated flowers, dows made from the heat treated flowers have impro...
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JP5883572B2 |
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JP5866148B2 |
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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...
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JP5781373B2 |
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JP5761685B2 |
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JP5750322B2 |
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JP5739199B2 |
Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final proofing immediately before baking falls...
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JP5730834B2 |
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JP5733489B2 |
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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...
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