Abstract: A food item includes a bread product made from a dough containing flour and water, the water being in an amount no greater than 140 parts by mass per 100 parts by mass of flour. The dough is swollen using a swelling agent and heated to form the bread product. The bread product has a crust part, and is impregnated uniformly with a liquid or gel composition by being dipped in 50 to 200 parts by mass of the liquid or gel composition. The bread product has a hardness not greater than 5×104 N/m2 even in the crust part.

Abstract: There is an easy-to-chew/swallow food provided that can be chewed and swallowed down, while remaining its original (bread) form, by those who have difficulty chewing and swallowing down foods, especially the aged, those who are suffering from diseases, recuperating or getting better, and having aftereffects of diseases, and babies in the weaning period as well as a food making method. A dough containing water in an amount of not greater than 140 parts by mass per 100 parts by mass of flour is swollen by use of yeast and/or a swelling agent, baked, and heated into foodstuff. The foodstuff is dipped in a liquid or a gel-like composition in an amount of 50 to 200 parts by mass per 100 parts by mass of foodstuff to a physical hardness of 5×104 N/m2 or less.

Abstract: A telephone exchange system has a plurality of bit synchronization circuit each provided for an individual subscriber's line. A single clock generating circuit which generates a plurality of clocks is provided in common to the plurality of bit synchronization circuits. The bit synchronization circuit selects one clock of a phase suitable for regenerating an input data signal among the plurality of clocks applied thereto by the clock generating circuit, and regenerates and phases the input data signal by using the selected clock.