「breadmaking method」に関連した英語例文の一覧と使い方 - Weblio英語例文検索

IMPROVING AGENT FOR BREADMAKING, EXCLUSIVE FLOUR, MIX, AND METHOD FOR BREADMAKING例文帳に追加

製パン用改良剤、専用粉及びミックス、並びにパンの製造方法 - 特許庁

METHOD FOR BAKING BREAD AND IMPROVING AGENT FOR BREADMAKING例文帳に追加

製パン方法および製パン改良剤 - 特許庁

WHEAT FLOUR FOR BREADMAKING AND METHOD FOR PRODUCING THE SAME例文帳に追加

製パン用小麦粉およびその製造方法 - 特許庁

METHOD AND APPARATUS FOR HUMIDIFICATION IN AIR- CONDITIONED BREADMAKING CHAMBER例文帳に追加

製パン用温湿調節庫における加湿方法及び加湿装置 - 特許庁

BREADMAKING IMPROVER, METHOD FOR PRODUCING THE SAME AND METHOD FOR PRODUCING BREAD DOUGH例文帳に追加

製パン用改良剤及びその製造方法並びにパン生地の製造方法 - 特許庁

Bread with adequate date of minimum durability is produced by one of various breadmaking methods involving stress load on yeast and including frozen dough breadmaking method.例文帳に追加

冷凍生地製パン法を含め酵母にストレス負荷のある各種の製法での製パンを行い、賞味期限の長いパンを製造する。 - 特許庁

LACTIC ACID BACTERIUM LACTOBACILLUS SAKEI STRAIN, METHOD FOR PRODUCING BEVERAGE, METHOD FOR PRODUCING FOOD, METHOD FOR PRODUCING PICKLING PASTE AND METHOD FOR PRODUCING MODIFIED BREADMAKING RAW MATERIAL例文帳に追加

乳酸菌ラクトバシラス・サケイ株、飲料製造方法、食品製造方法、漬け床製造方法、製パン改質原料製造方法 - 特許庁

To provide a bread improving agent which allows manufacturing of breads which is large in volume, excellent in appearance, texture and flavor in a good dough condition only by adding a small amount to raw material for breadmaking, to provide a grain flour composition for breadmaking added with the improving agent, and to provide a method of making bread by adding this breadmaking improving agent.例文帳に追加

製パン用原料に少量添加するだけで、良好な生地状態で、体積が大きく、外観、食感、食味に優れるパン類を製造することのできる製パン改良剤、それを添加した製パン用穀粉組成物、当該製パン改良剤を添加してパン類を製造する方法を提供すること。 - 特許庁

The method for producing wheat flour for breadmaking is characterized by subjecting the wheat flour having 0.5-3 mass% of ash content to a heat and humidity treatment at 82-97°C for 5-60 sec.例文帳に追加

灰分含有量が０．５〜３質量％の小麦粉を、品温８２〜９７℃で５〜６０秒間湿熱処理する。 - 特許庁

To obtain an improving agent for breadmaking, which solves problems in making bread comprising home-grown wheat flour as a raw material and is used for making high-quality bread, to provide exclusive flour and a mix, and a method for breadmaking.例文帳に追加

国内産小麦粉を原料とするパン製造における従来の問題点を解決し、さらに良好な品質のパンを製造するための製パン用改良剤、専用粉及びミックス、並びにパンの製造方法を提供すること。 - 特許庁

To provide wheat flour for breadmaking having a suitability for breadmaking in spite of having a high ash content by modifying properties of the wheat flour which has a high ash content and inferior in secondary processing suitability, and to provide a method for producing the same.例文帳に追加

灰分含有量が高くて二次加工適性が劣る小麦粉の性質を改善し、灰分含有量が高いにもかかわらず良好な製パン適性を有する製パン用小麦粉およびその製造方法を提供すること。 - 特許庁

To provide acetic acid-free oil-in-water type cream having excellent preservability, optimum for filling cream for confectionery production or breadmaking, and making an eater feel no acidity with stimulating smell due to acetic acid even though containing the acetic acid: and to provide a method for producing the acetic acid-free oil-in-water type cream.例文帳に追加

保存性が高く、製菓・製パン用フィリングクリームとして最適な、酢酸を使用していながら、酢酸からくる刺激的臭気を伴う酸味を全く感じなくした水中油型クリーム及びその製造方法を提供すること。 - 特許庁

To provide a method for easily and quickly producing confectionery dough and a confectionery with high reproducibility, in response to the diversification of confectionery production and breadmaking for obtaining a novel confectionery having an appearance of a dome shape and glutinous sensation similar to that of pao de queijo, when consumed, and voids which can be filled with a filling material and a confectionery dough for producing the same.例文帳に追加

本発明の目的は、製菓・製パン類の多様化に答えるものとして、簡便で再現性の高い菓子生地及び菓子の製造法であって、外観がドーム状であり食した際にポンデケージョ風のもちもち感があって、フィリング類が充填できるような空洞を有する新規な菓子及び当該菓子を得るための菓子生地の製造法を提供する事にある。 - 特許庁