Treatment, e.g. Preservation, of Flour or Dough, e.g. By Addition of Materials, Baking, Bakery Products, Preservation Thereof

Matches 2,951 - 3,000 out of 7,737	< 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 >

Document	Document Title
JP6282875B2	Bread-making improvement material
JP2018504131A	Highly stable aerated oil-based emulsion The present invention relates to oil-in-water (O / W) emulsions that can be aerated to produce foam emulsions. The O / W emulsions of the present invention are: water 20-40 wt.%; Oil 4-40 wt.%; Alpha-cyclodextrin, beta-cyclodextrin, and ...
JP6280835B2	A manufacturing method of baked goods
JP6274801B2	It steams and they are cakes and a manufacturing method for the same.
JP6274486B2	A manufacturing method of foodstuffs which do not add sugar which uses flour prepared from Wheat which suffered a loss in the enzyme activity of at least two GBSSI (s) and two SSIIa (s)
JP6274487B2	Foodstuffs in which quality degradation which uses flour prepared from Wheat which suffered a loss in the enzyme activity of two GBSSI (s) and two SSIIa (s) was controlled
JP6272132B2	Bread wheat powder
JP6268422B2	A manufacturing method of cakes
JP6268421B2	A bread-making method
JP2018011577A	PLASTIC OIL-AND-FAT COMPOSITION, FOOD PRODUCT, TEXTURE IMPROVER, STORAGE STABILITY IMPROVER AND METHOD To provide a plastic oil-and-fat composition which can impart excellent melting feeling in the mouth, crispy feeling, fluffy feeling and moist feeling to a baked product even at the time of storage in a chilled temperature range and a fo...
JP6264985B2	The oil-and-fats constituent for bread-making, and baked goods
JP2018500942A	Manufacture of yeast-free, highly digestible pizza by using dough containing lactic acid bacteria The present invention relates to yeast-free, highly digestible pizzas. Furthermore, the present invention relates to a method for producing the yeast-free pizza by using selected lactic acid bacteria. Finally, the present invention is on...
JP2018007678A	ISOMALTULOSE IN FONDANT To provide a fondant having sweetness corresponding to conventional sucrose fondant and no sucrose or reduced amount of sucrose, high storage stability and slightly hygroscopicity and especially suitable for use as a gloss and transparen...
JP2018500908A	Coffee composition and its use The present invention relates to a method for providing a coffee composition having an improved coffee aroma. Furthermore, the present invention also relates to using such coffee compositions to produce capsules for beverage dispensers. ...
JP2018000137A	WATER DOUGH To provide a water dough that makes it possible to prepare pan baked sweets that have soft and moist textures and really melt in the mouth.A water dough contains a gel composition that contains water-soluble polysaccharides and edible fa...
JP6258819B2	The cereal flour constituent for baked goods and baked goods
JP6258463B2	An oil-and-fats constituent for confectionery bread-making, and a manufacturing method for the same
JP2017225435A	MAIL ORDER OF ORGANIC HEALTHY BREAD MIX To provide an organic healthy bread mix by mail order under the circumstances that breads commercially available at the present time contain many food additives and these foods are approved by Welfare Ministry and considered have no prob...
JP6255264B2	Powder oil and fats and food and drinks using it
JP2017221126A	RAW MATERIAL USING LOW-SUGAR WHEAT FLOUR, MANUFACTURING METHOD OF LOW-SUGAR BREADS AND CONFECTIONERY USING THE SAME To provide a manufacturing method of breads or confectionery having crispy texture and giving eating person satisfaction without adding unnecessary additive or extender, and food raw materials for manufacturing breads or confectionery ha...
JP2017216894A	OIL AND FAT COMPOSITION FOR KNEADING INTO BAKED SWEETS To provide baked sweets that really melt in the mouth and have a reduced oily feeling.The present invention provides an oil and fat composition for kneading into baked sweets, the oil and fat composition having an oil content of 70-100 m...
JP6246787B2	Emulsified oil fat constituent
JP6246788B2	Emulsified oil fat constituent
JP2017212914A	CRACK INHIBITOR To provide: a crack inhibitor for Western confectionery; a production method of Western confectionery including a step of adding the crack inhibitor and bending a heated Western confectionery dough; Western confectionery produced by the ...
JP6244106B2	A sponge cake and a manufacturing method for the same
JP2017535281A	Chicory products with less bitterness The present invention provides food products containing less bitter chicory plant material or flour of at least 1.5% by weight, 5% by weight, 10% by weight, 20% by weight, 30% by weight or more of the total components. The present invent...
JP6239934B2	Oil-and-fats constituent
JP6227088B1	A plastic fat constituent and foodstuffs [Subject] Foodstuffs in which a plastic fat constituent which was excellent in a calcination article by blending with calcination articles, such as bread and confectionery, at the time of storage in a chilled temperature region, and whic...
JP6226960B2	Pan conditioning agent
JP6225412B2	Calcination confectionery and a manufacturing method for the same
JP2017195815A	MATERIAL FOR IMPROVING BREAD-MAKING To provide a material for improving bread-making that is for obtaining bread having softness and good crispness, and richness, without degrading dough properties.A material for improving bread-making satisfies all of the following condit...
JP6216495B2	A manufacturing method of flour expansion foodstuffs To provide a method for producing wheat flour puffed food which retains a soft and moist eat feeling (touch feeling) while retaining an original flavor without imparting bitterness, unpleasant odor, and greasy feeling when eating, and is...
JP2017176119A	LACTIC-FERMENTED OIL-IN-WATER TYPE EMULSION, AND METHOD FOR PRODUCING CONFECTIONERY AND BAKERY PRODUCT To provide a modifier for a fired confectionery as an emulsion capable of improving a wet feeling and a loosening feeling, and a method for producing a fired confectionery using the modifier.The fact that the use of an oil-in-water type ...
JP6209006B2	The hardening depressant of baked goods, the hardening inhibition method of baked goods, the manufacturing method of baked goods, mix powder for baked goods, and baked goods
JP6203032B2	The model collapse reduction agent after calcination of cakes, and the viscosity fall agent of the materials cloth of cakes An object of the present invention is to provide cake with the moist texture, the soft melting mouthfeel, and the good aroma, whose shape is not largely broken after the baking, and a method of manufacturing the same. According to the pr...
JP6203018B2	Bread
JP6201308B2	A bread-making improvement agent, the emulsified oil fat constituent for bread-making, and bread
JP2017163929A	METHOD FOR PRODUCING BREAD 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...
JP6200641B2	A cooking-by-heating method of filling foodstuffs
JP6199631B2	Texture improvement and/or a Fishy smell reducing method of the processed food like the confectionery containing fish meat ground fish, and the foodstuffs
JP2017158468A	PRODUCTION METHOD OF COMBINED FOOD PRODUCT USING CHOCOLATE To provide a production method of chocolates to be subjected to heating and burning, in more detail, chocolates having specific texture by a plane method; and to provide a combined food product.Small-piece chocolates are heated and burne...
JP2017526383A	Use of fat particles in the manufacture of starchy products The present invention comprises 100 parts by weight of starchy ingredients selected from the following ingredients: flour, cereal, starch, and combinations thereof, and 0.01 to 10 parts by weight of fat particles in powder form, at least...
JP6193792B2	The oil-and-fats constituent for roll-ins, cloth for stratified cereal flour expansion foodstuffs, and stratified cereal flour expansion foodstuffs
JP2017148068A	FOOD PRODUCT IMPARTED WITH COLD SENSATION To provide a food product capable of feeling cold sensation in the mouth upon repast, and a method for producing the same.Provided is a food product imparted with cold sensation, containing a food product and a cold sensation imparting a...
JP2017147986A	OIL AND FAT COMPOSITION FOR INHIBITING THE WATER ABSORPTION OF CROUTONS To provide an oil and fat composition which can inhibit effectively the water absorption of croutons by coating the croutons.An oil and fat composition for inhibiting the water absorption of croutons comprises (a) oils and fats, and (b) ...
JP6185700B2	A manufacturing method of bread, and bread
JP2017139984A	DOUGH OF BAKED FOOD, BAKED FOOD AND METHOD FOR PRODUCING THEREOF To provide a dough of baked food, a baked food, and a method for producing a baked food capable of lowering the sugar content while effectively exhibiting sweetness.A dough of baked food is composed of a low sugar dough layer, and a high...
JP6176812B2	A bakery product excellent in slice aptitude, and a manufacturing method for the same
JP6178221B2	A manufacturing method of baked goods
JP6175462B2	How to manufacture and use the nucleic acid and them which code glucanase and them 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...

Matches 2,951 - 3,000 out of 7,737	< 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 >