JPS58224638A - 小麦粉を用いた菓子類の製造方法 - Google Patents
小麦粉を用いた菓子類の製造方法Info
- Publication number
- JPS58224638A JPS58224638A JP57107436A JP10743682A JPS58224638A JP S58224638 A JPS58224638 A JP S58224638A JP 57107436 A JP57107436 A JP 57107436A JP 10743682 A JP10743682 A JP 10743682A JP S58224638 A JPS58224638 A JP S58224638A
- Authority
- JP
- Japan
- Prior art keywords
- wheat flour
- production
- mfc
- water
- confectioneries
- Prior art date
- 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.)
- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title description 11
- 235000013312 flour Nutrition 0.000 title description 11
- 241000209140 Triticum Species 0.000 title description 6
- 235000021307 Triticum Nutrition 0.000 title description 6
- 238000004519 manufacturing process Methods 0.000 title description 4
- 239000006185 dispersion Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000000203 mixture Substances 0.000 description 7
- 239000001913 cellulose Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000010980 cellulose Nutrition 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 3
- 239000008108 microcrystalline cellulose Substances 0.000 description 3
- 229940016286 microcrystalline cellulose Drugs 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- 241001508691 Martes zibellina Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000021539 instant coffee Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000012852 snack noodles Nutrition 0.000 description 2
- 241000723343 Cichorium Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019814 powdered cellulose Nutrition 0.000 description 1
- 229920003124 powdered cellulose Polymers 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57107436A JPS58224638A (ja) | 1982-06-21 | 1982-06-21 | 小麦粉を用いた菓子類の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57107436A JPS58224638A (ja) | 1982-06-21 | 1982-06-21 | 小麦粉を用いた菓子類の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58224638A true JPS58224638A (ja) | 1983-12-27 |
| JPS6126326B2 JPS6126326B2 (enrdf_load_stackoverflow) | 1986-06-20 |
Family
ID=14459091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57107436A Granted JPS58224638A (ja) | 1982-06-21 | 1982-06-21 | 小麦粉を用いた菓子類の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58224638A (enrdf_load_stackoverflow) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100436974C (zh) * | 2002-05-21 | 2008-11-26 | 三洋电机株式会社 | 抽气装置 |
| JP2016027795A (ja) * | 2014-07-10 | 2016-02-25 | 国立大学法人鳥取大学 | バイオナノファイバーにより穀物粉生地強度を高める技術 |
| JP2021114904A (ja) * | 2020-01-22 | 2021-08-10 | 株式会社ニップン | モチモチとした食感を有する焼き菓子の製造方法 |
| JP2022156670A (ja) * | 2021-03-31 | 2022-10-14 | 日本製紙株式会社 | 水種生地焼成食品 |
-
1982
- 1982-06-21 JP JP57107436A patent/JPS58224638A/ja active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100436974C (zh) * | 2002-05-21 | 2008-11-26 | 三洋电机株式会社 | 抽气装置 |
| JP2016027795A (ja) * | 2014-07-10 | 2016-02-25 | 国立大学法人鳥取大学 | バイオナノファイバーにより穀物粉生地強度を高める技術 |
| JP2021114904A (ja) * | 2020-01-22 | 2021-08-10 | 株式会社ニップン | モチモチとした食感を有する焼き菓子の製造方法 |
| JP2022156670A (ja) * | 2021-03-31 | 2022-10-14 | 日本製紙株式会社 | 水種生地焼成食品 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6126326B2 (enrdf_load_stackoverflow) | 1986-06-20 |
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