JPWO2023008208A1 - - Google Patents
Info
- Publication number
- JPWO2023008208A1 JPWO2023008208A1 JP2023538427A JP2023538427A JPWO2023008208A1 JP WO2023008208 A1 JPWO2023008208 A1 JP WO2023008208A1 JP 2023538427 A JP2023538427 A JP 2023538427A JP 2023538427 A JP2023538427 A JP 2023538427A JP WO2023008208 A1 JPWO2023008208 A1 JP WO2023008208A1
- 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.)
- Pending
Links
Classifications
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- 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
- A21D10/02—Ready-for-oven doughs
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- 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
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- 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
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)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021124879 | 2021-07-30 | ||
| PCT/JP2022/027666 WO2023008208A1 (en) | 2021-07-30 | 2022-07-14 | Composition for bakery food product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPWO2023008208A1 true JPWO2023008208A1 (en) | 2023-02-02 |
Family
ID=85087571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2023538427A Pending JPWO2023008208A1 (en) | 2021-07-30 | 2022-07-14 |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPWO2023008208A1 (en) |
| WO (1) | WO2023008208A1 (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005218409A (en) * | 2004-02-09 | 2005-08-18 | Shin Etsu Chem Co Ltd | Dough composition |
| JP2013215158A (en) * | 2012-04-11 | 2013-10-24 | Unitec Foods Co Ltd | Quality improving agent for bread |
| JP6914627B2 (en) * | 2015-12-25 | 2021-08-04 | ミヨシ油脂株式会社 | A method for improving the texture of plastic fat and oil compositions, foods, and baked products, and a method for improving the storage stability of baked products. |
| JP7480061B2 (en) * | 2018-11-30 | 2024-05-09 | 株式会社Ｊ－オイルミルズ | Bakery food manufacturing method |
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2022
- 2022-07-14 JP JP2023538427A patent/JPWO2023008208A1/ja active Pending
- 2022-07-14 WO PCT/JP2022/027666 patent/WO2023008208A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2023008208A1 (en) | 2023-02-02 |