Document |
Document Title |
JPH10276664A |
To raise the thawing and fermenting efficiency by reducing the offset of small-sized trays in the left and right directions and uniformly applying a thawing wind or a fermenting wind to a bread dough in a temperature and humidity regulat...
|
JPH10276658A |
To provide the subject temperature and humidity regulating cabinet enabling the miniaturization and compaction while ensuring the shortening of thawing and fermenting times by arranging fans for exclusive use of thawing and fermenting si...
|
JPH10276666A |
To produce a crust for a pizza, excellent in crispiness and further excellent in unconventional entirely new texture and flavor. This crust for a pizza is produced by baking a dough after completing the fermentation at 180-350°C tempera...
|
JP2808153B2 |
|
JP2795789B2 |
|
JP2793929B2 |
PURPOSE: To provide the subject snack food having an up-to-date appearance and crisp texture by mixing wheat flour with water, converting the flour starch into the α-form, then subjecting to forming, heating and swelling processes. CONS...
|
JP2787702B2 |
|
JPH10215757A |
To obtain the bread dough which has the better flavor and sent after braking than those of the conventional refrigerated bread, has excellent extrude and yields the bread approximate to the bread formed of scratch by adding a specific ra...
|
JPH10201634A |
To shorten the fermentation time to shorten the time required to backing of bread by setting the quantities of yeast, sugar, and fat and oil large, and using a fruit juice, fruit skin or dry fruit containing an organic scid as bread baki...
|
JPH10191875A |
To prepare bread, which can restore its volume through thawing heat treatment by a microwave oven or the like, by sandwiching edible filling previously frozen to lower than a fixed temperature between two pieces of bread dough compressed...
|
JPH10191876A |
To prepare a high-quality bread, etc., by combining steaming and baking. In a baking method, a lump 110 of kneaded powder is placed on an almost horizontal holding surface equipped with one fine hole 102 at least so as to cover the fine ...
|
JP2775019B2 |
|
JP2766874B2 |
|
JP2761666B2 |
|
JP2761650B2 |
|
JP2756332B2 |
|
JP2755503B2 |
|
JPH10127227A |
To obtain the subject composition useful for suppressing the unfavorable appearance of bread by adding a triglyceride to a base oil-and-fat, and to obtain bread by using the composition. This composition is obtained by adding (A) 2-40wt....
|
JPH10117671A |
To obtain an improving agent for a frozen baker's dough to prevent decrease in quality due to freezing and defrosting and to provide a production method of a frozen baker's dough so that a bread with a large volume after baked having exc...
|
JPH10117771A |
To obtain the subject yeast capable of producing a bread of a good taste by performing a gene distructing treatment for NTH1 gene of a monoploid yeast capable of becoming a practical bread yeast by forming a diploid thereof. This frozen ...
|
JP2746334B2 |
|
JPH10108653A |
To obtain a food having a voluminous touch in a coating layer part, exhibiting a bread-like texture, capable of imparting various changes to the appearance, and similar to an American hot dog, and to provide a method for producing the fo...
|
JPH1075758A |
To provide a device for molding a food, capable of decreasing the damage to the moldable material to increase a production capacity, and to provide a method for molding the food. This molding device is provided with a feeding manifold 44...
|
JPH1075708A |
To obtain frozen dough capable of making a bread having soft texture, forming a fine skin phase caused by baking and a thin covering. Fermentation at a first stage in which 40-70 pts.wt. of wheat flour in 100 pts.wt. of the whole raw mat...
|
JPH1075707A |
To provide a method for producing a frozen bread dough, capable of preparing a bread dough with minimizing the damage to yeast, making high- quality bread in a short time efficiently, preventing poppy seed-like spots to occur when a brea...
|
JP2729669B2 |
|
JP2727311B2 |
|
JPH1066499A |
To provide a method for producing a non-fermented swollen dough exhibiting the same physical characteristics and sensuous characteristics as those of a traditional swollen dough, namely not containing such a fermentation process as conta...
|
JP2715055B2 |
PURPOSE: To obtain a device having a specific structure for rapidly and efficiently subjecting a powdery material and air having a set temperature in an air- conditioning chamber to a heat-exchange treatment, and capable of easily and ra...
|
JP2562188Y2 |
|
JP2700569B2 |
|
JP2688517B2 |
|
JP2688516B2 |
There is disclosed a wheat flour comprising not less than 60% by weight of flours which pass through a screening surface having an opening of 75 microns and remain on a screening surface having an opening of 38 microns, which is suitable...
|
JPH09511406A |
The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.
|
JP2670597B2 |
PURPOSE: To automatically and surely fold croissant dough by bringing croissant dough into contact with a fixing member symmetrically provided to a carrying line to rotate the croissant dough, allowing the center of the dough to coincide...
|
JPH09271314A |
To obtain a bakery product such as a bread having a good quality while reducing a time required for producing the bread by expanding the formed dough under a reduced pressure without passing through a fermentation process and baking by h...
|
JPH09509830A |
PCT No. PCT/DK95/00082 Sec. 371 Date Sep. 23, 1996 Sec. 102(e) Date Sep. 23, 1996 PCT Filed Feb. 24, 1995 PCT Pub. No. WO95/23514 PCT Pub. Date Sep. 8, 1995The present invention relates to a process for reducing the viscosity of a plant ...
|
JPH09234058A |
To obtain a dough not only rich in sugar, oil and fat but having excellent resistance against freezing even in the case of a lean dough for a loaf of bread and French bread by containing at yeast having resistance against freezing and ca...
|
JP2648389B2 |
Additives for promoting ice nucleation in ingestible biological materials at sub-zero temperatures comprising a protein capable of promoting said ice nucleation carried by GRAS microorganisms transformed by a vector carrying one or more ...
|
JPH09172942A |
To obtain a heat swollen food, easy in freshness control and excellent in long time preservability, fresh feeling of a just-made food and taste by mixing raw materials such as grain flour to obtain a hydrated heat swelling dough, treatin...
|
JPH09163918A |
To obtain a frozen compressed porous water-containing wheat flour food improved in recoverability when reheated in a microwave oven, and giving a bread good in texture, flavor, etc., by once quickly cooling a baked bread and subsequently...
|
JP2615219B2 |
|
JP2607880B2 |
A process for making frozen bagels is disclosed. The use of a combination of oxidizers and boiling without baking prior to freezing a contribute to a frozen bagel having excellent shelf life and, when baked, have the same characteristics...
|
JPH09107870A |
To provide a method for producing bread using frozen dough capable of suppressing fish-eye development of the product bread while maintaining flavor of the final product bread irrespective of the kind of yeast, fundamental stock formulat...
|
JP2601104B2 |
PURPOSE: To provide a freeze-resistant oil and fat suitable for improving the freeze-resistance of an oil and fat-containing food such as salad oil, dressing, mayonnaise, frozen cake such as ice cream or frozen dough, to provide a proces...
|
JPH0998758A |
To extremely increase production capacity of a processing apparatus in order to process a large amount of food. This processing apparatus is provided with at least one feeding manifold 44 for receiving a forming material and plungers 52 ...
|
JPH0994052A |
To obtain an edible oil and fat composition giving optimum dough structure, having excellent freeze-resistance, dough property and quality and suitable for a frozen dough for bread, etc., by compounding an edible oil and fat with a modif...
|
JPH09503549A |
Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.
|
JPH0965821A |
To obtain a dough composition containing a dried and pulverized fermented dough and an oxidizing agent and capable of supplementing an insufficient flavor peculiar to bread prepared by a short-time fermenting and baking method, imparting...
|
JPH0965822A |
To produce a dough, having a large bread volume and an appearance without any development of fisheyes and capable of providing the bread good in an inner phase, flavor and taste by adding a pregelatinized starch, ascorbic acids, calcium ...
|