TWI794425B - 烘焙食品之製造方法 - Google Patents
烘焙食品之製造方法 Download PDFInfo
- Publication number
- TWI794425B TWI794425B TW108106829A TW108106829A TWI794425B TW I794425 B TWI794425 B TW I794425B TW 108106829 A TW108106829 A TW 108106829A TW 108106829 A TW108106829 A TW 108106829A TW I794425 B TWI794425 B TW I794425B
- Authority
- TW
- Taiwan
- Prior art keywords
- dough
- mass
- baked
- mentioned
- less
- Prior art date
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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D2/16—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
- A21D2/18—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2018-090523 | 2018-05-09 | ||
JP2018090523 | 2018-05-09 |
Publications (2)
Publication Number | Publication Date |
---|---|
TW202002794A TW202002794A (zh) | 2020-01-16 |
TWI794425B true TWI794425B (zh) | 2023-03-01 |
Family
ID=68466932
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW108106829A TWI794425B (zh) | 2018-05-09 | 2019-02-27 | 烘焙食品之製造方法 |
Country Status (7)
Country | Link |
---|---|
JP (1) | JP7357608B2 (ja) |
KR (1) | KR20210006887A (ja) |
CN (1) | CN112074191A (ja) |
PH (1) | PH12020551862A1 (ja) |
SG (1) | SG11202010928VA (ja) |
TW (1) | TWI794425B (ja) |
WO (1) | WO2019215996A1 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111357791B (zh) * | 2020-03-24 | 2022-03-29 | 安徽省小岗盼盼食品有限公司 | 一种减肥代餐蛋糕的制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08266211A (ja) * | 1995-03-31 | 1996-10-15 | Nisshin Oil Mills Ltd:The | パン用品質改良剤、その製法およびパンの製造法 |
CN105557872A (zh) * | 2016-03-10 | 2016-05-11 | 黑龙江八一农垦大学 | 一种低嘌呤脱脂大豆粉面包及其制作方法 |
JP2017023048A (ja) * | 2015-07-22 | 2017-02-02 | 昭和産業株式会社 | 製パン用組成物、製パン用ミックス粉、パン類の製造方法及びパン類 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59118034A (ja) | 1982-12-23 | 1984-07-07 | 不二製油株式会社 | ベーカリー製品の製造法 |
JPH0710215B2 (ja) * | 1986-03-01 | 1995-02-08 | 但馬屋食品株式会社 | 膨化食品の製造方法 |
JPH0889159A (ja) * | 1994-09-27 | 1996-04-09 | Kumamoto Seifun Kk | 小麦粉加工食品の製造法 |
US6733815B2 (en) | 1999-04-16 | 2004-05-11 | Cargill, Incorporated | Food ingredient containing wheat gluten, soy grits and soy flour |
US20070098866A1 (en) * | 2005-10-28 | 2007-05-03 | Waller Suzanne M | Low-carbohydrate bread products and method for making same |
JP6785542B2 (ja) * | 2015-08-03 | 2020-11-18 | 株式会社J−オイルミルズ | パン類の製造方法 |
CN105211170A (zh) | 2015-10-22 | 2016-01-06 | 青岛巨能管道设备有限公司 | 一种魔芋蔬菜面包 |
JP6699938B2 (ja) | 2016-05-06 | 2020-05-27 | 日清オイリオグループ株式会社 | 焼菓子用生地及びその製造方法 |
-
2019
- 2019-02-25 WO PCT/JP2019/006970 patent/WO2019215996A1/ja active Application Filing
- 2019-02-25 SG SG11202010928VA patent/SG11202010928VA/en unknown
- 2019-02-25 KR KR1020207030903A patent/KR20210006887A/ko active Search and Examination
- 2019-02-25 CN CN201980029075.3A patent/CN112074191A/zh active Pending
- 2019-02-25 JP JP2020518153A patent/JP7357608B2/ja active Active
- 2019-02-27 TW TW108106829A patent/TWI794425B/zh active
-
2020
- 2020-11-04 PH PH12020551862A patent/PH12020551862A1/en unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08266211A (ja) * | 1995-03-31 | 1996-10-15 | Nisshin Oil Mills Ltd:The | パン用品質改良剤、その製法およびパンの製造法 |
JP2017023048A (ja) * | 2015-07-22 | 2017-02-02 | 昭和産業株式会社 | 製パン用組成物、製パン用ミックス粉、パン類の製造方法及びパン類 |
CN105557872A (zh) * | 2016-03-10 | 2016-05-11 | 黑龙江八一农垦大学 | 一种低嘌呤脱脂大豆粉面包及其制作方法 |
Also Published As
Publication number | Publication date |
---|---|
SG11202010928VA (en) | 2020-12-30 |
TW202002794A (zh) | 2020-01-16 |
PH12020551862A1 (en) | 2021-07-19 |
JP7357608B2 (ja) | 2023-10-06 |
JPWO2019215996A1 (ja) | 2021-05-13 |
CN112074191A (zh) | 2020-12-11 |
KR20210006887A (ko) | 2021-01-19 |
WO2019215996A1 (ja) | 2019-11-14 |
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