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JP2007537099A |
The invention relates to a lid ( 1 ) for covering a pastry-making pan in a leaktight manner, in particular, a pie pan ( 2 ), the lid being characterized in that it includes at its periphery, means ( 8 ) enabling said pan to be covered in...
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JP2007312606A |
To provide a method for evaluating bread-making property of wheat flour without actual breadmaking. The method for evaluating bread-making property of wheat flour comprises (1) a process of collecting bread dough at the initial stage of ...
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JP2007312715A |
To provide a method for preparing a puffed food imparting food with excellent appearance, cake, palate feeling of filling and flavor only by heating a frozen article in a microwave oven, and to provide a food obtained by the method. The ...
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JP4014725B2 |
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JP3998818B2 |
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JP2007259759A |
To provide a method for producing breads in which breads can be produced in a state in which original shape is kept, because change in physical properties is extremely slight even when chip-like oil or fat is subjected to change in tempe...
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JP3985933B2 |
This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer ( 4 ) with a pre-mounted depot ( 1 ). The batc...
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JP2007527195A |
In a first aspect, the present invention relates to a process for producing a flour enriched with cereal germ, comprising the main stages of the separation of the germ oil from the cereal germ, and the use of said oil in order to enrich ...
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JP2007215401A |
To provide pre-mix flour used in the production of a processed food consisting mainly of rice flour obtained from nonglutinous rice, without using gluten being a causing substance of wheat flour allergy. This pre-mix flour used for produ...
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JP3961789B2 |
To provide thermally denatured wheat flour whose suspension exhibits a high viscosity, and to provide a food raw material and a wheat flour food produced from the thermally denatured wheat flour. The thermally denatured characteristics o...
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JP3962575B2 |
To obtain baker's yeast which is provided with freeze resisting ability or has enhanced freeze resistance by elucidating a gene related to freeze resistance character of practical baker's yeast by a genetic method and to provide a new me...
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JP2007202533A |
To enable baked foods such as melon bread having good taste and palate feeling to be domestically and easily made. A base composition for baked coating dough (surface dough) of foodstuff such as bread is provided, wherein the cover dough...
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JP2007521839A |
The present invention relates to a method of preparing a bread dough and a part baked bread comprising. (a) mixing flour, water and optionally other bakery ingredients to form a bread dough: (b) optionally part baking the dough to obtain...
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JP2007190035A |
To provide a process for producing a frozen food product intended for reducing problems of conventional technology, and to provide an emulsifier system. This process for producing the frozen food product comprises a process of bringing a...
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JP2007520205A |
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat g...
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JPWO2005060766A1 |
The present invention uses wheat seeds soaked in water or warm water, and processed wheat products such as sprouted malt or malt as food raw materials, without using functional components such as amino acids as additives. , Providing foo...
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JP2007166924A |
To provide filling material such as flour paste or custard cream, having shape retention when heated, and excellent in palate feeling and appearance.The filling material contains milk whey protein where β-lactoglobulin content is ≥70 ...
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JP2007514443A |
A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the produ...
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JP3923671B2 |
To obtain a flour composition for bread, capable of readily producing bread free from cave-in, excellent in texture such as voluminous and moist texture and having soft touch by including classified soft flour having a specific particle ...
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JP2007508809A |
Producing a leavened brioche (bun) type dough (A), comprising mixing flour, fat, eggs, milk, aromatizer(s), sweetener(s), yeast and salt, is carried out by: (a) introducing the flour, yeast, milk, aromatizer(s), salt and a first portion ...
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JP3902782B2 |
To obtain a powder composition for foam-including food products by using rice flour, and to provide a method for producing the foamed food product from the powder composition. The powder composition for sponge-like foam-including food pr...
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JP2007506415A |
The present invention relates in a first aspect to a packing, preferably being a disposable packing, in which backing ingredients can be contained, bread or cake dough can be shaken or stirred, and bread or cake dough can be baked. In a ...
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JP3891377B2 |
To obtain an oil and fat composition effective for improving the freezing and thawing resistance of dough and giving a frozen dough for bakery having excellent palatability, appearance and aging resistance and high commercial value by co...
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JP2007504820A |
The invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non-frozen dough. Mor...
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JP2007014224A |
To provide wheat flour comprising hard flour-based wheat flour as raw material, having excellent secondary processing suitability without addition of malt or the like, with which wheat flour products excellent in its product quality can ...
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JP2006527996A |
The invention relates to flour of Eragrostis tef and to products comprising this flour. The invention provides flour of a grain belonging to the genus Eragrostis, preferably Eragrostis tef, characterized in that the falling number of the...
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JP3811905B2 |
To provide bread provided with soft taste whose crust generated by baking is thin without using additives such as a hardening preventing agent. First stage fermentation for mixing the flour of 40-70 pts.wt. among the 100 pts.wt. of all r...
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JP3805958B2 |
To provide a method and an apparatus for pressing bread dough into a neat flat form, without deviation of a filling, if any, included in the dough, high in operating efficiency and suitable for a mass production. This apparatus for press...
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JP3799600B2 |
To provide a molded and frozen dough for a fried pie suitable for preparing a freshly fried pie by frying the dough in a short time without thawing. The molded and frozen dough for a fried pie has a multilayer structure and contains a pe...
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JP3786709B2 |
An apparatus and method for making pizza includes a housing and a plurality of canisters containing fresh dough stored in the housing. A cutting blade is disposed in the housing and is moveable between an upper limit position and a lower...
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JP3782432B2 |
To provide wheat gluten fine powder to be used together with rice powder for baking, enabling offering soft bread having uniform texture and excellent taste, and is less liable to cause caving even in the case of any kind (breed and plac...
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JP2006136257A |
To obtain rice flour bread that is more delicious than generally known rice flour bread while using brown rice flour without using wheat flour or wheat-derived gluten.The method for producing rice flour bread comprises mixing at least 10...
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JP2006136256A |
To obtain soybean flour bread comprising soybean flour as a main component without using wheat flour or wheat-derived gluten, to provide a method for producing the same and a method for producing breadcrumb of the soybean flour bread.The...
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JP2006515181A |
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulat...
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JP2006101702A |
To provide a method for producing bread having a composite texture caused by the presence of a soft texture portion and elastic texture portion at the same time.This method for producing the bread by blending 1-50 wt.% granules of pregel...
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JP3766923B2 |
To obtain a new α-formed starch with an oil and fat, solving defects such as stickiness, property of dispersing to water, etc., while maintaining and improving an eat feeling-improving property and water-absorbing property which are adv...
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JP2006034223A |
To provide new wheat flour for breads, having a low amylose content, and breads made from the wheat flour and showing a slow aging as compared with those of breads made from wheat flour for the breads, produced in foreign countries.(1) T...
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JP2006502737A |
A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: pre-forming the doug...
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JP3733291B2 |
The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at...
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JP3727662B2 |
An improved bagel made by forming toroidal dough pieces, treating the surface of the dough pieces with a warmed acidic solution, and freezing. After storage in a frozen state, the dough pieces are thawed and baked to produce bagels at le...
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JP2005333955A |
To provide a method for producing rice flour preferable for applying as a raw material for rice flour bread and as a food material applicable to a small production apparatus in accord with local characteristics, to provide an apparatus f...
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JP2005328816A |
To provide a grain powder preparation consisting of grain powder and butter and a method for producing the same.Softened butter immediately after extruded out of a butter maker and grain powder kept at a warm temperature are used as main...
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JP2005323536A |
To provide rice bread made from rice flour as a main raw material so as to be edible even by a person carrying wheat allergy, having a good texture and voluminous feeling without using wheat flour or gluten, sufficiently maintaining qual...
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JP2005323503A |
To provide wheat flour for bread and bread dough used for producing the bread having elastic touch feeling and eat feeling of melting well in mouth, passing through throat smoothly and achieving a large calorie reduction.The wheat flour ...
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JP3711272B2 |
To provide wheat flour for pizzas for obtaining pizzas having a crispy surface, rice cake like eat feeling at its inside, also high fermented aroma and good palatability. This wheat flour contains ≥20 wt. % at least 1 kind of wheat flo...
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JP2005531308A |
The present invention relates to granules comprising a core matrix and one or more coatings, wherein the core matrix comprises: An active compound, a synthetic polymer, where the amount of polymer added is 0.1 to 10 % by weight of the ma...
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JP3707039B2 |
To prevent a situation in which chip-like oils and fats are collapsed in rolling a bread dough and degassing it and the oils and fats are added to the dough and kneaded in the following forming and baking oven processes. In this method f...
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JP3707038B2 |
To prevent a situation in which chip-like oils and fats are collapsed in rolling a bread dough and degassing it and the oils and fats are added to the dough and kneaded with the dough in the following forming and baking oven processes. A...
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JP2005278557A |
To provide a method for producing germinated cereal powder, capable of simply and effectively sterilizing the germinated cereal grains, also suppressing the degeneration of the components of germinated cereals and the reduction of the ac...
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JP2005261327A |
To obtain a filling material for confectionery production or breadmaking, which has excellent melting feeling in the mouth and smooth palate feeling and shape retention even in baking.This filling material for confectionery production or...
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