JPWO2021020545A1 - - Google Patents

Info

Publication number
JPWO2021020545A1
JPWO2021020545A1 JP2021535450A JP2021535450A JPWO2021020545A1 JP WO2021020545 A1 JPWO2021020545 A1 JP WO2021020545A1 JP 2021535450 A JP2021535450 A JP 2021535450A JP 2021535450 A JP2021535450 A JP 2021535450A JP WO2021020545 A1 JPWO2021020545 A1 JP WO2021020545A1
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.)
Granted
Application number
JP2021535450A
Other languages
Japanese (ja)
Other versions
JP7495935B2 (ja
JPWO2021020545A5 (https=
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 JPWO2021020545A1 publication Critical patent/JPWO2021020545A1/ja
Publication of JPWO2021020545A5 publication Critical patent/JPWO2021020545A5/ja
Application granted granted Critical
Publication of JP7495935B2 publication Critical patent/JP7495935B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP2021535450A 2019-08-01 2020-07-31 家庭用パンミックス Active JP7495935B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2019142356 2019-08-01
JP2019142356 2019-08-01
PCT/JP2020/029375 WO2021020545A1 (ja) 2019-08-01 2020-07-31 家庭用パンミックス

Publications (3)

Publication Number Publication Date
JPWO2021020545A1 true JPWO2021020545A1 (https=) 2021-02-04
JPWO2021020545A5 JPWO2021020545A5 (https=) 2022-04-18
JP7495935B2 JP7495935B2 (ja) 2024-06-05

Family

ID=74228328

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2021535450A Active JP7495935B2 (ja) 2019-08-01 2020-07-31 家庭用パンミックス

Country Status (4)

Country Link
US (1) US20220232840A1 (https=)
JP (1) JP7495935B2 (https=)
CN (1) CN113993383B (https=)
WO (1) WO2021020545A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7713827B2 (ja) * 2021-08-16 2025-07-28 株式会社日清製粉ウェルナ 低糖質パンミックス

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007014253A (ja) * 2005-07-07 2007-01-25 Yamazaki Baking Co Ltd パンの製造方法
JP2019092474A (ja) * 2017-11-27 2019-06-20 日清製粉プレミックス株式会社 ベーカリー食品用ミックス

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4641147B2 (ja) * 2003-03-10 2011-03-02 株式会社日清製粉グループ本社 製パン用添加剤および製パン用組成物
JP2007510432A (ja) * 2003-11-07 2007-04-26 エムジーピー イングレディエンツ， インコーポレイテッド 高タンパク質低炭水化物食料品を製造するための組成物および方法
JP5246421B2 (ja) * 2009-03-18 2013-07-24 松谷化学工業株式会社 製パン用食物繊維含有組成物、パン類及びその製造方法
CN104286071A (zh) * 2014-09-18 2015-01-21 江南大学 一种含有高磷脂酶活性脂肪酶和半纤维素酶的高膳食纤维健康面包及其生产方法
CN107568291A (zh) * 2017-09-05 2018-01-12 山东御馨生物科技有限公司 一种大豆纤维粉改性面包粉
CN109463417B (zh) * 2018-11-13 2021-11-30 天津科技大学 一种高慢消化淀粉、抗性淀粉含量的秋葵籽膳食纤维无面筋饼干及其制备方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007014253A (ja) * 2005-07-07 2007-01-25 Yamazaki Baking Co Ltd パンの製造方法
JP2019092474A (ja) * 2017-11-27 2019-06-20 日清製粉プレミックス株式会社 ベーカリー食品用ミックス

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CEREAL CHEM., vol. 94, no. 2, JPN6020036772, 2017, pages 185 - 189, ISSN: 0005243438 *

Also Published As

Publication number Publication date
JP7495935B2 (ja) 2024-06-05
US20220232840A1 (en) 2022-07-28
WO2021020545A1 (ja) 2021-02-04
CN113993383A (zh) 2022-01-28
CN113993383B (zh) 2024-08-20

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