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JPH0683626B2 |
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JPH0683627B2 |
A method is provided for producing dough for bread or pastry in which no excessive pressure is imparted to the dough. In this method kneaded dough (4) is divided into dough portions (14), each portion (14) is weighed, and the dough porti...
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JPH06292498A |
PURPOSE: To easily obtain frozen bread dough which is satisfactorily stable through a long period by making dough from yeast, salt, flour including a dough improving agent and water, cutting it into small pieces, fermenting it in a speci...
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JPH06292499A |
PURPOSE: To provide a method and a bread dough such that the gluten within the dough is hydrolyzed so that the dough does not keep the residual elasticity at all for producing bread or snacks. CONSTITUTION: A sheet obtained by continuous...
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JPH0677500B2 |
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JPH06276920A |
PURPOSE: To obtain a method for producing bread in which a proofer of a large space is not required in a store, etc., and the chance loss in sales can be minimized. CONSTITUTION: This method comprises a step for mixing string flour with ...
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JPH0673423B2 |
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JPH0667300B2 |
A process for producing a bread comprising applying negative electron to a dough within a container by a negative electron generator which is connected to a conductive part within said container through a conductor, and an apparatus ther...
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JPH0661213B2 |
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JPH0655101B2 |
A method of producing bread from preserved frozen dough is provided in which materials, including flour and L-cysteine in an amount of 0.003 to 0.01 % by weight of the flour, are mixed and kneaded to make a dough body, the dough body bei...
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JPH06506349A |
(57) [Summary] Since this publication is application data before electronic filing, summary data is not recorded.
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JPH06189667A |
PURPOSE: To eliminate severe labor conditions in baking according to a sponge dough method. CONSTITUTION: This method for baking is to use an yeast in an amount of 0.1-1.0wt.% based on the total amount of the sponge dough and common salt...
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JPH06181676A |
PURPOSE: To provide a frozen bread dough having proper extensibility and tension resistance, excellent in freezing resistance, and not deteriorated in its flavor by adding carboxymethylcellulose (salt), carboxymethylstarch (salt), etc., ...
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JPH0640793B2 |
A method of producing frozen dough for baking or frying to form bread comprises stretching the dough on a series of conveyors (1,2,3) while subjecting it to vibrations by means of rollers (5) so that the dough can be stretched without im...
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JPH0640794B2 |
A method is provided for producing bread of a good quality from frozen dough. In this method the dough (4) is rested at least five minutes within a temperature range of 0 DEG C to 16 DEG C, before it is stretched. Such a dough rested at ...
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JPH06141752A |
PURPOSE: To provide a thermo-hygrostat capable of controlling the temperature and humidity in a container box in a short time. CONSTITUTION: The humidity and temperature in a container box 4a are detected by a humidity sensor 22 and a te...
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JPH0636724B2 |
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JPH0636706B2 |
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JPH0636707B2 |
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JPH0636725B2 |
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JPH0634674B2 |
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JPH06113712A |
PURPOSE: To provide a frozen dough for bakery, containing ice nucleation active bacteria or an ice nucleation active substance such as protein having ice nucleation activity comparable to that of the ice nucleation active bacteria, capab...
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JPH06502991A |
In the food industry and in fermentation processes, interfering foams occur at various stages of processing or production. These foams have to be controlled or prevented. Described are reaction mixtures containing ester polyols, the reac...
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JPH0622433B2 |
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JPH0622430B2 |
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JPH0622431B2 |
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JPH0662722A |
PURPOSE: To improve baking properties of wheat flour and produce the bread by washing away starch in wheat flour with water and regulating the protein content therein. CONSTITUTION: Water in an amount of about 40-60% based on the weight ...
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JPH0614827B2 |
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JPH0646736A |
PURPOSE: To obtain the bread crumb having excellent taste and useful for frying, etc., without using a colorant by compounding wheat flour with water, yeast, amino acid, etc., baking the mixture to obtain bread, crushing the bread and co...
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JPH069457B2 |
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JPH0611229A |
PURPOSE: To use a defrosting room of a refrigerator provided with a defrosting room effectively, and to make it available for making of 'NATTO' (fermented soybeans) and fermentation of dough. CONSTITUTION: A refrigerator, with a pluralit...
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JPH0638B2 |
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JPH05328886A |
PURPOSE: To prevent wrong operation of alarm by providing a timer means operating a humidity sensor when the sensor detected prescribed upper limit value or lower limit value and operating an alarm means when these humidity values contin...
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JPH0586167B2 |
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JPH0585861B2 |
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JPH05292872A |
PURPOSE: To provide the subject bread dough produced without the final fermentation or after the final fermentation, fully prevented from declining in its quality due to its thawing or softening. CONSTITUTION: The objective bread dough c...
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JPH0571214B2 |
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JPH05252858A |
PURPOSE: To obtain the subject improver, consisting essentially of a hardly digestible polysaccharide and a yeast-nonassimilable saccharide and capable of suppressing the reduction in volume of bread and preventing the satin skin of the ...
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JPH05244856A |
PURPOSE: To provide bread dough having increased farinograph stability and superior quality such as a freezing storage life, a reduced α amylase activity and also provide flour used for producing the bread dough. CONSTITUTION: (a) A pro...
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JPH0561891B2 |
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JPH05219877A |
PURPOSE: To obtain the subject doughnut reduced in the absorption of oils and excellent in the long storage stability, softness and quality by adding a large amount of an oxidizing agent to the intermediate product. CONSTITUTION: In an i...
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JPH0551254B2 |
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JPH05176668A |
PURPOSE: To produce the subject dough excellent in palatability, softness and taste by cutting half-crushed glutinous rice into a thin disk shape and heat treating it. CONSTITUTION: Glutinous rice is water-washed and immersed in water an...
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JPH0542251B2 |
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JPH05503630A |
Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with ot...
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JPH05123094A |
PURPOSE: To provide a specific type of thermostatic-humidistatic chamber de signed to automatically control the fermentation of various kinds of bread dough. CONSTITUTION: The objective thermostatic-humidistatic chamber where the respect...
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JPH0533963B2 |
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JPH0532013B2 |
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JPH05111347A |
PURPOSE: To obtain a uniform sponge dough which is not soured and has a long storage life in an ambient temp. by mixing a dough component containing a fat content and a water content, then fermenting and rapidly cooling the mixture. CONS...
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JPH0591839A |
PURPOSE: To obtain baked cakes having excellent luster even after roasting and heating by passing cakes made into a desired shape in the presence of adhesion-preventing powder through wet steam containing a large amount of liquid drops u...
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