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JPH0591839A |
PURPOSE: To obtain baked cakes having excellent luster even after roasting and heating by passing cakes made into a desired shape in the presence of adhesion-preventing powder through wet steam containing a large amount of liquid drops u...
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JPH0523730B2 |
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JPH0576272A |
PURPOSE: To produce the subject baked cake excellent in nice-smelling flavor and taste and improved in powder-like mouth feeling by culturing a specified Lactobacillus in a culture medium composed of wheat flour and water and adding the ...
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JPH0549415A |
PURPOSE: To carry out aging treatment with excellent production efficiency and maintain flavor excellent for a long period without impairing quality by irradiating a food with far infrared rays at a prescribed wavelength at low temperatu...
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JPH0510052B2 |
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JPH054054B2 |
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JPH0481414B2 |
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JPH0476647B2 |
Disclosed is a process of producing a frozen yeast fermented dough which involves first emulsifying the total amount of water required for the dough with fat or oil before mixing with other dough ingredients.
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JPH04335853A |
PURPOSE: To inexpensively obtain the title high-quality, thin and soft patty shell dough having high commercial value by blending water, fats and oils and wheat flour, etc., to produce patty shell dough of cream puff and putting the patt...
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JPH04311342A |
PURPOSE: To provide a fermentation process for doughnut dough to form a doughnut having excellent volume (specific volume), balance (uniformity of shape) and hip-up (appearance), soft crust and attracting excellent quality. CONSTITUTION:...
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JPH0459859B2 |
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JPH0455643B2 |
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JPH0434712Y2 |
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JPH0449975B2 |
This invention provides a packed semi-prepared dough for baked confectionery having good taste and pleasing texture, which can be easily prepared in households without special skill and can be stored over long periods. The semi-prepared ...
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JPH04210547A |
PURPOSE: To produce a raw material for the subject high-grade wheat flour product by removing unnecessary components such as bran from a low-grade wheat flour, obtaining a raw starch and a raw gluten and treating the resultant raw starch...
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JPH0439299B2 |
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JPH04179433A |
PURPOSE: To improve the quality of the subject food which can easily be regenerated by thawing and is resistant to degradation of quality by adding a specific cereal flour containing gelatinized starch to wheat flour, etc., adding water,...
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JPH04141054A |
PURPOSE: To obtain the subject wheat flour useful for health having modest digestion and absorption with excellent texture by bonding an ingestible amphipathic fatty acid compound in a specific ratio of wheat flour into the wheat flour i...
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JPH04141055A |
PURPOSE: To obtain the subject wheat flour useful for health, etc., having modest digestion and absorption by bonding an ingestible amphipathic fatty acid compound in a specific ratio of wheat flour into the wheat flour in the presence o...
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JPH04141042A |
PURPOSE: To provide the subject improver containing lactitol as an active component and effective in suppressing the freezing damage of yeast in a frozen bread dough caused by the growth of ice crystal during the storage of the dough in ...
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JPH04135458A |
PURPOSE: To shorten time for brewing, aging or fermentation and further to improve taste of food in brewing, aging or fermenting by oscillating a material to be treated by vibration with a low-frequency signal such as music. CONSTITUTION...
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JPH0424967B2 |
According to the invention, the total or partial quantity of water in the recipe is emulsified with oil or fat; the emulsion is mixed with the rest of the ingredients at the required stage of the method in order to form the dough, and th...
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JPH0420595B2 |
A diploid hybrid bakers' yeast belonging to Saccharomyces cerevisiae having at least strong fermentative ability of non-sugar bread dough and strong freeze-resistance and frozen bread dough containing the same are provided.
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JPH0419814B2 |
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JPH0413968B2 |
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JPH0413969B2 |
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JPH0427343A |
PURPOSE: To prepare the frozen dough having a large volume and good qualities such as appearance, inner phase and flavor by preliminarily mixing a part of wheat flour with yeast, etc., kneading the prepared fermentation seed with the rem...
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JPH0420238A |
PURPOSE: To obtain a pizza crust capable of providing an excellent pizza pie by pressing and pouring out an uncooked dough while cooling the uncooked dough, cutting the dough, spreading the resultant frozen uncooked dough granules over t...
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JPH0420237A |
PURPOSE: To rapidly carry out fermentation of bread without any unevenness in a microwave oven by kneading wheat flour with a yeast, etc., wrapping the resultant kneaded dough in a cooking sheet, containing the wrapped dough in a bowl, p...
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JPH0416141A |
PURPOSE: To obtain the title bread dough preservable in a frozen state for a long period of time, capable of producing high-quality bread through baking in its frozen state, by forming a bread dough combinedly from a bread dough rolling ...
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JPH03290145A |
PURPOSE: To obtain a hot cake capable of being stored for a long period at the ordinary temperature by compounding a low molecular polyhydric alcohol such as a monosaccharide, sorbitol and/or glycerol, baking the mixture to adjust the wa...
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JPH03290144A |
PURPOSE: To obtain a modified wheat flour giving a bread having an increased volume, a soft and a good touch, a good flavor, etc., by adding water to wheat flour, kneading the mixture, allowing the prepared dough to stand under specific ...
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JPH0370454B2 |
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JPH03232446A |
PURPOSE: To laminate a cake dough web in wavy folded state by continuously bending a cake dough web in a direction along an aging conveyor and folding the web on the aging conveyor in a wavy folded state. CONSTITUTION: A cake dough sheet...
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JPH0365935B2 |
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JPH0356698B2 |
A quality improver for frozen doughs wherein (1) emulsifiers comprising at least one of glycerin fatty acid esters, polyglycerin fatty acid esters, diacetyl tartaric acid esters of monoglyceride, succinic acid esters of monoglyceride, su...
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JPH0354549B2 |
PURPOSE:To obtain a freezing-resistant yeast having fermentation ability and flavor from a lysis-resistant strain, by repeating operations of lyzing baker's yeast with an yeast lytic enzyme, cultivating the residual yeast cells and then ...
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JPH03147734A |
PURPOSE: To suppress deterioration of texture of bread with time and to maintain texture for many hours by using lecithin. CONSTITUTION: Preferably 0.1-0.5wt.% based on frozen dough of lecithin is used as an antoxidant for frozen dough.
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JPH0339650B2 |
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JPH0337892B2 |
A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temp...
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JPH03123436A |
PURPOSE: To prepare a griddle cake having a high elasticity and a low viscosity when hot by subjecting a specific wheat flour for the cake to heat treatment under specific conditions. CONSTITUTION: Wheat flour having a water content of a...
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JPH0353840A |
PURPOSE: To suppress excessive fermentation of yeast fungi and increase tasting effects of a bread dough due to increasing or decreasing effects of various free amino acids by storing the bread dough in a top opening and closing horizont...
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JPH0314416B2 |
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JPH02249446A |
PURPOSE: To produce bread by a small-sized device in case of necessity by dividing the interior of a storage chamber into plural chambers and equipping each chamber with a cooling means, a heating means and a controlling means to effect ...
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JPH02203734A |
PURPOSE: To reject complex process and simplify process by shaping pastry dough and cake dough in state of raw material and baking. CONSTITUTION: Continuous raw dough sheet 1 of pastry is conveyed with conveyor 2 and liquid cake dough is...
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JPH02182143A |
PURPOSE: To enable a doughnut bread dough to be fried at any desired time by regulating fermentation, e.g. at the beginning of the fermentation, of a trimmed doughnut bread dough in a temperature-controllable chamber. CONSTITUTION: A tri...
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JPH02174644A |
PURPOSE: To obtain a wheat flour composition capable of suppressing or controlling the gluten-formation during the use of the wheat flour by mixing wheat flour with fat and oil having a specific SFI value. CONSTITUTION: The objective com...
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JPH02167022A |
PURPOSE: To obtain bread, which improves preservability and smells well by baking at least its one part at the smallest trader, by respectively laying and baking molded dough on specified conditions. CONSTITUTION: The bread dough contain...
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JPH02163031A |
PURPOSE: To preserve bread dough without freezing and to prevent the deterioration of quality caused by freezing by quickly cooling kneaded and fermented bread dough, forming the cooled dough while keeping the temperature below a prescri...
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JPH02156846A |
PURPOSE: To shorten working processes to readily provide yeast doughnuts containing a reduced amount of oils by punching the flattened dough of the doughnut, radiply freezing the punched products of a specific temperature, storing the fr...
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