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Matches 351 - 400 out of 1,264

Document Document Title
JP6573449B2  
JP6566427B2  
JP6543836B2  
JP6540066B2  
JP6506701B2
A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the em...  
JP6495708B2  
JP2019024344A
To provide a doughnut having a crispy texture and a soft texture and emanating aroma.A freshly squeezed fruit juice doughnut according to the invention is a doughnut in which an inside soft part with a soft texture is covered with a surf...  
JP6458240B2  
JP2019004780A
To provide a frozen bread dough capable of producing a bread excellent in volume and texture even after frozen storage with better workability.A frozen bread dough is provided that is kneaded with fat composition and refrigerated and sai...  
JP6436946B2
The invention relates to polypeptides having glucanase, eg endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase act...  
JP6433443B2  
JP6405104B2  
JP6385413B2
A method of producing a piece of laminated dough that is frozen after partial fermentation is provided. The method of producing the piece comprises the steps of: (a) mixing and kneading flour, water, yeast, gluten, and other materials to...  
JP6327414B2  
JP2018057367A
To provide a method for producing a modified wheat flour that can modify wheat flour while preventing starch damage.A method for producing a modified wheat flour has a light irradiation step of irradiating wheat flour with light having a...  
JP3215236U
[Subject] Each member is shaved off in container rotation type This by friction with a member of a beam of a vessel, and a spatula member, and it becomes particulates, kneads, falls in a container of a vessel, and provides a spatula hold...  
JP6289441B2  
JP3215149U
[Subject] Air ration is given to an inside of a cultivation tank in a culture apparatus of a fermentation kind for bread, and a culture apparatus which can perform efficiently and exactly multiplication of fermentative bacteria contained...  
JP6272132B2  
JP2017169467A
To provide a method for producing biscuits combining mechanical resistance and a crispy texture in the method for producing biscuits by a flour batter method high in production efficiency having a problem that mechanical suitability and ...  
JP2017163929A
To produce bread having a moist and springy texture while retaining dough workability allowing rolling molding.A method for producing bread includes making an amount of added water of hot-water blend greatly larger than in a well-known m...  
JP2017099384A
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...  
JP6124867B2
A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole...  
JP6102005B2  
JP6086480B2  
JP6087699B2  
JP6080446B2  
JP6077849B2  
JP6051463B2  
JP6022338B2  
JP2016158540A
To provide a bread dough by which bread with satisfactory rise can be produced even in the case of a small sugar content, bread obtained from the bread dough, and producing method of the bread.A producing method of bread has: a process o...  
JP5955338B2
Preparing a batter using an extruder comprises initially wetting a powdery batter base substance, preferably cereal flour with a liquid preparation, when injecting into an extruder, where the liquid preparation is sprayed on the batter b...  
JP5943177B2  
JP5938171B2  
JP5921391B2  
JP5914275B2  
JP5907161B2
Provided is a baker's yeast which sustains a high fermentability in a dough with a wide sugar content range, i.e., from a low sugar content area to a high sugar content area, even after storing as a fresh yeast in a refrigerated state fo...  
JP2016511012A
How to have been improved for heat-treating a flower. The flower obtained as a result has the water absorption which increased, and the intensity which increased. Compared with Doe and the baked products which were made from the unsettle...  
JP5883572B2  
JP5866148B2  
JP2015228821A
To provide a method capable of promoting drying of a dough of a rice cracker and shortening a drying time easily, without affection on quality from a raw material or an additive, and without approach from an apparatus.Drying of a dough a...  
JP5781373B2  
JP5761685B2  
JP5750322B2  
JP5739199B2  
JP5730834B2  
JP5733489B2  
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...  
JP5717184B2  
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...  

Matches 351 - 400 out of 1,264