JPWO2022202996A1 - - Google Patents

Info

Publication number
JPWO2022202996A1
JPWO2022202996A1 JP2023509299A JP2023509299A JPWO2022202996A1 JP WO2022202996 A1 JPWO2022202996 A1 JP WO2022202996A1 JP 2023509299 A JP2023509299 A JP 2023509299A JP 2023509299 A JP2023509299 A JP 2023509299A JP WO2022202996 A1 JPWO2022202996 A1 JP WO2022202996A1
Authority
JP
Japan
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2023509299A
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Publication of JPWO2022202996A1 publication Critical patent/JPWO2022202996A1/ja
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP2023509299A 2021-03-26 2022-03-24 Pending JPWO2022202996A1 (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021052538 2021-03-26
PCT/JP2022/013978 WO2022202996A1 (ja) 2021-03-26 2022-03-24 パン用大豆ホエイ発酵風味材の製造方法及びそれを含むパン類の製造方法

Publications (1)

Publication Number Publication Date
JPWO2022202996A1 true JPWO2022202996A1 (ja) 2022-09-29

Family

ID=83397390

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2023509299A Pending JPWO2022202996A1 (ja) 2021-03-26 2022-03-24

Country Status (2)

Country Link
JP (1) JPWO2022202996A1 (ja)
WO (1) WO2022202996A1 (ja)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5530827B2 (ja) * 1974-11-22 1980-08-13
JPH0343053A (ja) * 1989-07-10 1991-02-25 Kibun Kk 大豆ホエー食品の製造法
JPH04278057A (ja) * 1991-03-04 1992-10-02 Calpis Food Ind Co Ltd:The 大豆ミネラル濃縮物およびその製造方法
JP3380767B2 (ja) * 1999-04-22 2003-02-24 有限会社ソーイ 製パン用品質改良剤
JP4582859B2 (ja) * 2000-04-26 2010-11-17 不二製油株式会社 パン改良剤及びパン類の製造方法
JP4165329B2 (ja) * 2002-07-31 2008-10-15 不二製油株式会社 大豆ホエー分画物の製造法
JP4736807B2 (ja) * 2003-12-04 2011-07-27 不二製油株式会社 パン類改良剤及びこれを添加したパン類
CN112385688A (zh) * 2020-11-18 2021-02-23 安徽省宏伟制粉有限责任公司 一种能够提升塑形效果的包子粉改良剂

Also Published As

Publication number Publication date
WO2022202996A1 (ja) 2022-09-29

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Legal Events

Date Code Title Description
A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A821

Effective date: 20230925