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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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JP5717184B2 |
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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...
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JP5704556B2 |
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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...
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JP2015015916A |
To provide a manufacturing method of bread capable, even when bread is manufactured by using 100% domestically produced wheat flours, of moistly and impeccably baking the same.The provided manufacturing method of bread includes a wheat f...
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JP5629679B2 |
The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this metho...
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JP2014198038A |
To provide a method for manufacturing soft and moist breads readily meltable in the mouth, comparing favorably with breads made from imported wheat flour (wheat flour for bread manufacturing), even when made from low protein-containing w...
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JP2014183843A |
To provide steamed bread which is suitable, when an infant is experienced in eating the steamed bread by hands, and which facilitates the deeds of the infant when the infant brings the steamed bread to the mouth, chews the brought bread ...
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JP5599255B2 |
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JP2014523240A |
A common wheat plant is provided. The plant has a partially or fully multiplied genome being at least as fertile as a hexaploid common wheat (Triticum aestivum L.) plant isogenic to said genomically multiplied common wheat plant when gro...
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JP2014138579A |
To provide a microwave-cooked food that can present a favorable flavor and a soft texture.A mix powder for making a microwave-cooked food contains grain flour and saccharide in the mass ratio of 7:3-3:7 and contains inulin in an amount o...
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JP5561434B2 |
The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume afte...
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JPWO2012117879A1 |
An object of the present invention is to provide a quality improver effective for improving the quality of steamed bread. A quality improver containing glucoamylase is provided. A quality improver having low protease activity is preferable.
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JP5540347B2 |
This invention provides a method for improving bread-making properties of bread dough using rice flour as the main material. The invention relates to a dough improving agent for rice flour breads, wherein said agent comprises glutathione...
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JP5509420B2 |
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JP5510959B2 |
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JP2014076036A |
To provide a formed processed food which can be easily formed, with a dough surface having reduced stickiness by the formation of fine gel particles of calcium alginate on the surface to come in contact with other objects during cooking ...
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JP5480282B2 |
A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-t...
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JP2014054205A |
To provide a premix powder for making a soft, readily meltable in the mouth, and thick hot cake or pancake with excellent puffy and thick texture, without use of a special mold.The premix powder includes a water-soluble pectin. Preferred...
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JP2014050367A |
To provide wheat flour for bread making that shows excellent workability in which balance between resilience and extensibility of dough is very favorable when used for production of breads, and that can obtain breads that show excellent ...
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JP5430895B2 |
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JP5429645B2 |
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JP5379322B1 |
To provide a method for producing baked confectionery and a food molding apparatus capable of mechanically continuously molding even a mixture of confectionery raw materials suitable for macrobiotech, which is poor in connection and soft...
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JP2013252131A |
To obtain thin bread obtained in a comparatively short time, easy to handle after thawing, and having excellent appearance, flavor, and texture.Thin frozen bread dough is obtained by freezing thin bread dough that contains raw material f...
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JP2013544105A |
The invention relates to a pre-dosed sachet for a predetermined amount of flour of a bakery preparation intended to be used in a domestic breadmaking machine, characterized in that it comprises a first compartment (100) containing at lea...
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JP5366218B2 |
To provide a flour composition for baked food having crunchy and very crispy texture, and causing little deterioration with time. The cereal flour composition for the baked food is obtained by mixing a starch, rice flour, and wheat flour...
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JP2013224443A |
To prepare thermally-inhibited starches and flours by a process which comprises steps of dehydrating and heating granular starches or flours.This invention relates to a process for preparation of thermally-inhibited non-pregelatinized gr...
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JP2013179886A |
To provide an apparatus and a method for producing a viscous food in which lattice-shaped horizontal and vertical grooves are formed at the upper part of the viscous food and the viscous food is connected to one sheet without forming cut...
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JP5260589B2 |
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JP5248391B2 |
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JP5242953B2 |
Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effec...
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JP5230224B2 |
To produce a baker's yeast with added or enhanced freeze resistance by clarifying a gene associated with the freeze-resistant character of practical baker's yeast, and further to provide a new method for producing the freeze-resistant ba...
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JP2013106578A |
To provide a heating cooker that can properly control an amount of steam in a heating chamber in relation with an object to be heated during cooking, and can nicely cook the object.The heating cooker includes: an inner temperature sensor...
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JPWO2011087152A1 |
[Issue] Obtaining bread products with good quality (taste, texture, flavor, appearance (volume), etc.) after baking with general baking equipment without the need for dedicated equipment for thawing and fermentation. Provide a molded fro...
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JP2013076090A |
To prepare thermally-inhibited starches and flours by a process which comprises steps of dehydrating and heating granular starches or flours.This invention relates to a process for preparation of thermally-inhibited non-pregelatinized gr...
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JP5190734B2 |
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JP5188473B2 |
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JP2013064155A |
To prepare thermally-inhibited starch and flour by a process including dehydrating and heat treating a granular starch and flour.The process for preparing thermally-inhibited, non-pregelatinized granular starch or flour includes the step...
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JP5167168B2 |
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JP5167169B2 |
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JP2013022172A |
To obtain a cutting die for sugar craft molding capable of molding easily a sugar craft with an especially small and complicated shape.In the cutting die for sugar craft molding, a mold blade part 2 formed in a predetermined profile shap...
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JP2013021941A |
To provide a flour raw material for processed foods which is capable of obtaining a texture more excellent than those of processed foods obtained by blending conventional rice flour, for example, bread excellent in specific volume and in...
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JP5087659B2 |
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JP5069939B2 |
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JP5027941B1 |
To produce a cooked food dough in a short time, and to have an appearance and texture as a cooked food, a method for producing a cooked food dough, an apparatus for producing a cooked food dough, and a cooked food dough. To provide cooke...
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JP4999122B2 |
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JP4957448B2 |
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