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WO/1985/003846A1 |
A substantially free-flowing powder comprising a surface-active agent such as a food emulsifier applied on a particulate carrier such as as a starch is prepared by mixing the surface-active substance with the carrier and subjecting the r...
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WO/1985/003847A1 |
A dough crust (10) made by a process involving baking and then frying. The crust (10) has a fried flavor and is especially advantageous for making frozen pizzas. The crust (10) is formed from a sheeted dough piece (12) which has been doc...
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WO/1980/000524A1 |
Dough mixing for the production of farinaceous foodstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are three essential conditions: the energy added in mixing is not less than 15 watt hours...
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JP2024052398A |
[Problem] The object of the present invention is to improve the workability during the production of frozen dough, the volume, yield, and texture of bread after baking, and also to improve the volume, yield, and texture of bread even whe...
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JP2024052091A |
[Problem] To provide a new wheat flour that can improve the quality of secondary processed flour products. The present technology provides wheat flour having the following characteristics. (1) Damaged starch content: 6.5% by mass or less...
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JP2024048632A |
[Problem] To provide a method for producing baked confectionery that does not easily lose its crispy texture even when frozen and thawed. [Solution] The flour and/or starch that is the raw material for the baked confectionery contains 1%...
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JP7461139B2 |
To provide topping dough for bakery which hardly causes "crying" and can maintain crispy food texture and excellent melt-in-the-mouth feeling even when the time has elapsed after baking.Topping dough for bakery contains 10-90 mass% of on...
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JP7457304B2 |
To provide a wheat flour composition for biscuit, for obtaining biscuit which is excellent in workability in production, and is excellent in crispy texture and melting feeling in the mouth.A wheat flour composition for biscuit comprises ...
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JP2024029275A |
[Problem] To provide a method for producing whole wheat flour that suppresses bran odor and harsh taste even when used in secondary processed products such as bread. [Solution] 90:10~50 ratio of whole wheat flour crushed to a particle si...
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JP2024027065A |
[Problem] Achieve the taste of the restaurant with the ease of liquefying the powder for grilling (okonomiyaki powder, crepe powder, takoyaki powder, pancake powder, etc.), filling it in a container, and then mixing it with the ingredien...
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JP7422967B1 |
[Problems] With storage type thawing equipment, there is a problem of exclusive space for small-scale bakeries, and because the thawing temperature setting cannot be easily changed, the thawing time cannot be adjusted according to the sa...
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JP2024010643A |
[Problem] An object of the present invention is to provide a flour baked food product in which the aroma of flavoring ingredients remains even after heat treatment and storage. [Solution] This is a heat-treated food using a flavor-contai...
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JP7408875B1 |
[Problem] To provide a method for producing cookies that prevents lumps from forming in the dough even when dietary fiber is added to the dough, prevents the dough from sticking to a baking mold during baking, and prevents baked cookies ...
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JP7391615B2 |
To provide a wheat flour composition for an octopus dumpling capable of producing an octopus dumpling keeping texture of thickness in an inner layer even immediately after baking or even when heated and thawed in a microwave oven after f...
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JP7385392B2 |
To provide a fermentation leaven with which a bakery product having rich flavor and moist palate feeling can be manufactured: and to provide a bakery product dough and a bakery product having rich flavor and moist palate feeling by using...
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JP7384804B2 |
An improver for a sponge cake includes a component (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of mo...
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JP7383013B2 |
This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is drie...
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JP7368816B1 |
The present invention provides a bread manufacturing system using chilled bread dough that can improve the fineness of air bubbles on the sliced surface after baking, uniformity with less variation, texture, and flavor. [Solution] A brea...
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JP7364473B2 |
This method for producing a food product comprises: a step for preparing a bakery food product; a step for preparing a batter by adding component (A), which is one or two selected from the group consisting of unprocessed starch or proces...
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JP7360228B1 |
The present invention provides a bread manufacturing system using chilled bread dough that can improve the fineness of air bubbles on the sliced surface after baking, uniformity with less variation, texture, and flavor. [Solution] The ma...
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JP2023146919A |
To provide a texture modifier of bakery food, capable of imparting soft texture, moist texture and puffy texture to bakery food which is produced from bakery food dough prepared only with final fermentation in a fermentation step, and su...
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JP7349295B2 |
To provide: bread having moist texture and profound taste; and a liquid yeast used for manufacturing the same.A method for manufacturing a liquid yeast for bread includes mixing and fermenting a raw material powder, yeast and water. The ...
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JP2023132706A |
To provide a bakery dough quality improving agent that has freezing resistance and an anti-aging effect easily and does not further cause dough damage by being added with grain flour simultaneously, when kneading dough without changing a...
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JP2023132354A |
To provide a composition for producing dough of a packaged bakery product, capable of producing a packaged bakery product having less recesses and wrinkles on the surface and having a highly resilient (soft) food texture even after the e...
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JP2023124740A |
To provide noodles or bakery products improved in flavor and texture.A modifier for noodles or bakery products, which contains as the raw material only wheat flour including wheat flour obtained from north American durum wheat, and water...
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JP7337516B2 |
To provide a cereal flour composition for confectionery used for manufacturing the confectionery free from oily feeling.The cereal flour composition for confectionery contains wheat flour as a cereal flour ingredient that satisfies all o...
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JP7336511B2 |
Provided is a modified wheat flour which has good handleability in cooking and provides high-quality food products containing wheat flour. A viscosity of a 10 mass% aqueous suspension of the modified wheat flour is 1,000 mPa·s or less w...
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JP7333128B1 |
A method for producing cooled bread dough capable of improving the fineness of air bubbles on the sliced surface after baking, uniformity with little variation, texture, and flavor. In a method for manufacturing cooled bread dough, divid...
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JP2023116073A |
To provide choux dough which makes it possible to maintain the easiness of volume rising and cavity forming, and moderate hardness and crispy feeling when baking even when it is frozen.Choux dough containing at least one type selected fr...
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JP7328925B2 |
To provide baked frozen bread which is in a compressed state in preservation, distribution and marketing and does not occupy a large space, and comprises preferable restoration property of appearance and texture when being thawed by heat...
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JP7328278B2 |
To provide a method of producing frozen bread dough suitable for applying a freezing method after final proof without using a food additive.A method of producing frozen bread dough according to the present invention comprises the steps o...
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JP7316825B2 |
To provide a scratch-frozen dough dual use improving agent added to sweetened sponge dough which contains materials at the same ratio as the scratch process, the sweetened sponge dough being made by applying kneading and primary fermenta...
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JP7309329B2 |
To provide a smoking processing unit capable of suppressing growth inhibition of microorganisms.A smoking processing unit 1 includes: a smoke chamber 10 into which smoke is introduced; a detection unit 20 detecting a smoke density in the...
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JP7308049B2 |
To provide a Japanese-style snack grain flour composition, that is used in the production of a Japanese-style snack which is crisp and gives an eat-texture of lightness and good melting in the mouth, and has a good shape retention proper...
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JP2023095051A |
To provide a technique of efficiently producing mixed powder in which oil and fat are uniformly dispersed in powdery raw materials.Liquid oil and fat are sprayed and added to powdery raw materials that are mechanically agitated using a m...
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JP7296027B2 |
To solve, though there has been an effort in which ingredients having high nutritional value is added in order to improve the nutritional balance of a burned product of grain powder, the problem that there was a problem that the burned p...
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JP7293073B2 |
To provide final fermented bread frozen dough capable of easily manufacturing bread excellent in volume and food texture while reducing the labor and skill level required for breadmaking.Final fermented bread frozen dough of the present ...
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JP2023081210A |
To provide a breadmaking oil and fat composition which suppresses decrease in a flavor of bread generated when configured to contain an amount of lecithin required for improvement in line suitability of bread dough and can make the bread...
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JP2023072762A |
To provide a wheat flour composition for fermented leaven whereby, even when making bread using fermented leaven, it is possible to give bread that is soft, has a good flavor and texture, and really melts in the mouth, with good breadmak...
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JP2023069217A |
To provide bakery wheat flour capable of producing a bakery food product that is not too hard and has a crispy feeling and excellent melt in the mouth.Bakery wheat flour contains properties in which the content of crude protein is 7.0 to...
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JP2023065894A |
To obtain biscuits that hardly cause chronological crack or breaking after firing.In the production of biscuits, it is possible to provide biscuits that hardly cause chronological crack or breaking after firing by using 20 mass% or less ...
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JP2023056122A |
To provide a production method of a fermented bakery food to be eaten by being cooked in a microwave, the method capable of producing the fermented bakery food having a fine chewy texture and fine crispiness even after cooked by a microw...
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JP2023049449A |
To provide a ready-to-bake frozen dough improver for rolling bread dough immediately before refrigerated transport, which eliminates the need for a final proof step prior to the baking, eliminates the need to determine the final proof ti...
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JP2023016246A |
To provide a production method for providing pastry which has both a crispy feeling and a soft texture.The above problem is solved by a method of producing pastry which comprises a step of rewarming frozen pastry dough in which final fer...
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JP2023010025A |
To provide a convenient breadmaking technique, or bread which is excellent in sticky feeling, fluffy feeling and sweetness.The present invention provides a breadmaking powder composition containing non-crystalline wheat flour and crystal...
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JP7196534B2 |
To provide a method of manufacturing frozen bread dough having good food texture and voluminous feeling which cannot be obtained by the conventional method of freezing dough, and a method of manufacturing bread having good food texture a...
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JP7187068B1 |
[Task] To provide bread which can be served as a daily staple food and has excellent taste and palate feeling while containing a larger amount of protein than conventional bread. [Solution] Bread 1 comprising bread dough 10 and high prot...
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JP2022175038A |
To provide a method capable of shortening kneading time when dough containing reduced sugar syrup is produced, a method of producing dough using the reduced sugar syrup, and a method of producing a dough heated food product.There is prov...
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JP7158755B2 |
The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintainin...
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JP2022155949A |
To provide confectionary wheat flour capable of obtaining confectionary in which a feeling of disintegration is felt in the mouth, and which seldom leaves residues in the mouth at the time of mastication.The present invention provides co...
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