JPS642335B2 - - Google Patents
Info
- Publication number
- JPS642335B2 JPS642335B2 JP61154591A JP15459186A JPS642335B2 JP S642335 B2 JPS642335 B2 JP S642335B2 JP 61154591 A JP61154591 A JP 61154591A JP 15459186 A JP15459186 A JP 15459186A JP S642335 B2 JPS642335 B2 JP S642335B2
- Authority
- JP
- Japan
- Prior art keywords
- flour
- dough
- raw material
- powder
- water
- 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.)
- Expired
Links
- 235000013312 flour Nutrition 0.000 claims description 48
- 239000000843 powder Substances 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000002904 solvent Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 235000012149 noodles Nutrition 0.000 description 13
- 240000008620 Fagopyrum esculentum Species 0.000 description 12
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 12
- 235000008429 bread Nutrition 0.000 description 12
- 108010068370 Glutens Proteins 0.000 description 10
- 235000021312 gluten Nutrition 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 244000281702 Dioscorea villosa Species 0.000 description 8
- 235000021329 brown rice Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 235000002723 Dioscorea alata Nutrition 0.000 description 4
- 235000007056 Dioscorea composita Nutrition 0.000 description 4
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 4
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 4
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 4
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 4
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 4
- 235000004879 dioscorea Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000011230 binding agent Substances 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 235000013310 margarine Nutrition 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
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010410 dusting Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 1
- 240000008955 Dioscorea japonica Species 0.000 description 1
- 235000005251 Dioscorea japonica Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000000624 ear auricle Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61154591A JPS6312242A (ja) | 1986-07-01 | 1986-07-01 | 食品生地の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61154591A JPS6312242A (ja) | 1986-07-01 | 1986-07-01 | 食品生地の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6312242A JPS6312242A (ja) | 1988-01-19 |
| JPS642335B2 true JPS642335B2 (enrdf_load_stackoverflow) | 1989-01-17 |
Family
ID=15587536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61154591A Granted JPS6312242A (ja) | 1986-07-01 | 1986-07-01 | 食品生地の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6312242A (enrdf_load_stackoverflow) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02119752A (ja) * | 1988-10-28 | 1990-05-07 | Sanyoo Shokuhin Kk | 穀粉生地の製造方法 |
| WO1990009840A1 (en) * | 1989-03-02 | 1990-09-07 | Ryosuke Yokoyama | Method and apparatus for kneading powder and kneading material |
| JPH044837A (ja) * | 1990-04-23 | 1992-01-09 | Rheon Autom Mach Co Ltd | ベイキング生地シートの製造方法及び装置 |
| JPH04179448A (ja) * | 1990-11-14 | 1992-06-26 | Nisshin Oil Mills Ltd:The | 粉末食品の水和方法 |
| JP5334764B2 (ja) * | 2009-09-08 | 2013-11-06 | 可奈江 齋藤 | パン生地用組成物およびパン |
-
1986
- 1986-07-01 JP JP61154591A patent/JPS6312242A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6312242A (ja) | 1988-01-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU712799B2 (en) | Steamed durum wheat flour | |
| KR20200007282A (ko) | 커스타드 크림믹스을 이용한 뉴슈크림 및 그 제조방법 | |
| JP2004267144A (ja) | うるち米から得られた米粉を主原料とする加工食品の製造方法 | |
| JP3068339B2 (ja) | 冷凍ベーカリー製品 | |
| KR100449433B1 (ko) | 식이섬유빵및그의제조법 | |
| JP4693121B2 (ja) | 小麦粉およびこれを使用した焼き菓子 | |
| JP3091977B2 (ja) | 菓子用小麦粉組成物及び菓子生地並びに菓子 | |
| JPS642335B2 (enrdf_load_stackoverflow) | ||
| JP2725164B2 (ja) | ケーキ生地を内包したパン・菓子の製造方法 | |
| JP2971193B2 (ja) | 電子レンジ加温用パン類及びその製造方法 | |
| JPS61185149A (ja) | プレミツクス | |
| JP2000166475A (ja) | チョコレート類及びその製造法 | |
| JP2920428B2 (ja) | イースト発酵食品及びその冷凍品の製造法 | |
| JPS6153003B2 (enrdf_load_stackoverflow) | ||
| JP2003250432A (ja) | フライしたパン類の製造方法 | |
| JP2015112022A (ja) | パン類の製造方法 | |
| JP7218110B2 (ja) | 菓子類の製造方法 | |
| JP5134489B2 (ja) | クッキークラム生地及びその製造方法 | |
| JPS62289150A (ja) | 冷菓アイスクリ−ムサンドの製造方法 | |
| RU2601584C2 (ru) | Печенье сдобное "зернышко" | |
| JPH029333A (ja) | シュー皮・シュー皮用プレミックス及びシュー皮の製造法 | |
| JP2936075B2 (ja) | パン粉及びそれを用いたフライ食品 | |
| JPS5948605B2 (ja) | シユ−皮，シユ−皮用プレミツクス及びシユ−皮の製造法 | |
| JP2764835B2 (ja) | パン及びその製造法 | |
| JP2002000185A (ja) | シュー様菓子の製造方法 |