WO2008096720A1 - Améliorant de pâte - Google Patents
Améliorant de pâte Download PDFInfo
- Publication number
- WO2008096720A1 WO2008096720A1 PCT/JP2008/051800 JP2008051800W WO2008096720A1 WO 2008096720 A1 WO2008096720 A1 WO 2008096720A1 JP 2008051800 W JP2008051800 W JP 2008051800W WO 2008096720 A1 WO2008096720 A1 WO 2008096720A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- weight
- grain powder
- monoglyceride
- fatty acid
- linear fatty
- 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
- A21D2/14—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
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- 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
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/34—Animal material
-
- 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
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
Abstract
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2008800041659A CN101616593B (zh) | 2007-02-05 | 2008-02-05 | 坯料改良剂 |
JP2008557107A JP5349057B2 (ja) | 2007-02-05 | 2008-02-05 | 生地改良剤 |
HK10101003.1A HK1137298A1 (en) | 2007-02-05 | 2010-01-29 | Dough improver |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007-025280 | 2007-02-05 | ||
JP2007025280 | 2007-02-05 | ||
JP2007105570 | 2007-04-13 | ||
JP2007-105570 | 2007-04-13 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2008096720A1 true WO2008096720A1 (fr) | 2008-08-14 |
Family
ID=39681629
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2008/051800 WO2008096720A1 (fr) | 2007-02-05 | 2008-02-05 | Améliorant de pâte |
Country Status (5)
Country | Link |
---|---|
JP (1) | JP5349057B2 (fr) |
KR (1) | KR20090115865A (fr) |
CN (1) | CN101616593B (fr) |
HK (1) | HK1137298A1 (fr) |
WO (1) | WO2008096720A1 (fr) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019062892A (ja) * | 2017-10-04 | 2019-04-25 | 株式会社Adeka | 食感改良材 |
JP2020174588A (ja) * | 2019-04-18 | 2020-10-29 | 株式会社Adeka | 油脂分解物 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111134163A (zh) * | 2020-01-07 | 2020-05-12 | 青岛丹香投资管理有限公司 | 一种面包制作的短时可醒发面团及其制作方法 |
CN113854467A (zh) * | 2020-12-24 | 2021-12-31 | 丰益(上海)生物技术研发中心有限公司 | 煎炸专用粉及煎炸食品 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05271685A (ja) * | 1991-12-26 | 1993-10-19 | Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai | 高度不飽和脂肪酸含有油脂組成物及び高度不飽和脂肪酸を含有するグリセリド油の製造方法 |
JPH09241673A (ja) * | 1996-03-05 | 1997-09-16 | Fuji Oil Co Ltd | ハードストック及びハードストック含有可塑性油脂組成物の製造法 |
JPH10165093A (ja) * | 1996-12-13 | 1998-06-23 | Nisshin Oil Mills Ltd:The | 改質マーガリン・ショートニングおよび焼菓子類 |
JPH11169073A (ja) * | 1997-12-15 | 1999-06-29 | Nisshin Oil Mills Ltd:The | フライ用油脂 |
JP2000270770A (ja) * | 1999-03-25 | 2000-10-03 | Nisshin Oil Mills Ltd:The | フライ用油脂およびフライ食品 |
JP2004504859A (ja) * | 2000-08-03 | 2004-02-19 | ダニスコ エイ/エス | 固相グリセロリシス |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1409977A (zh) * | 2002-09-25 | 2003-04-16 | 不二制油(张家港)有限公司 | 用于点心和面包制作的油脂混合物 |
JP2007512407A (ja) * | 2003-11-28 | 2007-05-17 | オンビオ コーポレーション | 共役リノール酸のジグリセライドの豊富な油脂組成物 |
-
2008
- 2008-02-05 CN CN2008800041659A patent/CN101616593B/zh active Active
- 2008-02-05 JP JP2008557107A patent/JP5349057B2/ja active Active
- 2008-02-05 KR KR1020097018503A patent/KR20090115865A/ko not_active Application Discontinuation
- 2008-02-05 WO PCT/JP2008/051800 patent/WO2008096720A1/fr active Application Filing
-
2010
- 2010-01-29 HK HK10101003.1A patent/HK1137298A1/xx unknown
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05271685A (ja) * | 1991-12-26 | 1993-10-19 | Shokuhin Sangyo High Separeeshiyon Syst Gijutsu Kenkyu Kumiai | 高度不飽和脂肪酸含有油脂組成物及び高度不飽和脂肪酸を含有するグリセリド油の製造方法 |
JPH09241673A (ja) * | 1996-03-05 | 1997-09-16 | Fuji Oil Co Ltd | ハードストック及びハードストック含有可塑性油脂組成物の製造法 |
JPH10165093A (ja) * | 1996-12-13 | 1998-06-23 | Nisshin Oil Mills Ltd:The | 改質マーガリン・ショートニングおよび焼菓子類 |
JPH11169073A (ja) * | 1997-12-15 | 1999-06-29 | Nisshin Oil Mills Ltd:The | フライ用油脂 |
JP2000270770A (ja) * | 1999-03-25 | 2000-10-03 | Nisshin Oil Mills Ltd:The | フライ用油脂およびフライ食品 |
JP2004504859A (ja) * | 2000-08-03 | 2004-02-19 | ダニスコ エイ/エス | 固相グリセロリシス |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019062892A (ja) * | 2017-10-04 | 2019-04-25 | 株式会社Adeka | 食感改良材 |
JP7140620B2 (ja) | 2017-10-04 | 2022-09-21 | 株式会社Adeka | 食感改良材 |
JP2020174588A (ja) * | 2019-04-18 | 2020-10-29 | 株式会社Adeka | 油脂分解物 |
JP7358067B2 (ja) | 2019-04-18 | 2023-10-10 | 株式会社Adeka | 油脂分解物 |
Also Published As
Publication number | Publication date |
---|---|
JPWO2008096720A1 (ja) | 2010-05-20 |
CN101616593B (zh) | 2013-11-13 |
CN101616593A (zh) | 2009-12-30 |
JP5349057B2 (ja) | 2013-11-20 |
HK1137298A1 (en) | 2010-07-30 |
KR20090115865A (ko) | 2009-11-09 |
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