SG11202105259YA - Method for producing bakery food - Google Patents

Method for producing bakery food

Info

Publication number
SG11202105259YA
SG11202105259YA SG11202105259YA SG11202105259YA SG11202105259YA SG 11202105259Y A SG11202105259Y A SG 11202105259YA SG 11202105259Y A SG11202105259Y A SG 11202105259YA SG 11202105259Y A SG11202105259Y A SG 11202105259YA SG 11202105259Y A SG11202105259Y A SG 11202105259YA
Authority
SG
Singapore
Prior art keywords
bakery food
producing bakery
producing
food
bakery
Prior art date
Application number
SG11202105259YA
Inventor
Ayu Marui
Yuya Nagahata
Daisuke Nagasawa
Original Assignee
J Oil Mills Inc
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 by J Oil Mills Inc filed Critical J Oil Mills Inc
Publication of SG11202105259YA publication Critical patent/SG11202105259YA/en

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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
SG11202105259YA 2018-11-30 2019-11-21 Method for producing bakery food SG11202105259YA (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2018226093 2018-11-30
PCT/JP2019/045684 WO2020110914A1 (en) 2018-11-30 2019-11-21 Method for producing bakery food

Publications (1)

Publication Number Publication Date
SG11202105259YA true SG11202105259YA (en) 2021-06-29

Family

ID=70852090

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11202105259YA SG11202105259YA (en) 2018-11-30 2019-11-21 Method for producing bakery food

Country Status (8)

Country Link
US (1) US20210392907A1 (en)
JP (1) JP7480061B2 (en)
KR (1) KR20210095629A (en)
AU (1) AU2019386443A1 (en)
CA (1) CA3120552A1 (en)
SG (1) SG11202105259YA (en)
TW (1) TW202031131A (en)
WO (1) WO2020110914A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023008208A1 (en) * 2021-07-30 2023-02-02 株式会社Ｊ－オイルミルズ Composition for bakery food product
JPWO2023013429A1 (en) * 2021-08-03 2023-02-09

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3693488B2 (en) * 1998-03-04 2005-09-07 日清フーズ株式会社 Flour composition for pizza
JP2003304800A (en) * 2002-04-18 2003-10-28 Nisshin Flour Milling Inc Method of producing bread
JP3540313B1 (en) 2003-06-11 2004-07-07 花王株式会社 Fat composition for bakery products
JP4575871B2 (en) 2005-10-25 2010-11-04 昭和産業株式会社 Grain powder crushed after pressing
JP4683659B2 (en) 2006-12-15 2011-05-18 日本製粉株式会社 Flour and bread using the same
JP2009149796A (en) * 2007-12-21 2009-07-09 National Univ Corp Shizuoka Univ Powdered oil and fat or composition containing powdered oil and fat, and agent therefor
US10212950B2 (en) * 2013-02-26 2019-02-26 J-Oil Mills, Inc. Composition, batter material using same, food or drink and feed, and method of producing composition

Also Published As

Publication number Publication date
JP7480061B2 (en) 2024-05-09
CA3120552A1 (en) 2020-06-04
US20210392907A1 (en) 2021-12-23
JPWO2020110914A1 (en) 2021-10-14
AU2019386443A1 (en) 2021-06-10
WO2020110914A1 (en) 2020-06-04
TW202031131A (en) 2020-09-01
KR20210095629A (en) 2021-08-02

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