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Patent Searching and Data


Title:
BAKING PRETREATMENT FOR BALL-LIKE FROZEN BREAD DOUGH
Document Type and Number:
Japanese Patent JP2000093073
Kind Code:
A
Abstract:

To bake many varieties of breads with a small number of people with great frequency at an arbitrary time by carrying out thawing and low- temperature fermentation of a ball-like frozen bread dough in a high-humidity refrigerator maintained at a refrigerator temperature in a specific range and forming the dough to perform baking pretreatment of the ball-like frozen bread dough.

A thawing process and a low-temperature fermentation process for a ball-like frozen bread dough are continuously carried out in a high- humidity refrigerator maintained at -5 to 20°C, preferably 0-14°C, more preferably 0-8°C refrigerator temperature. Then the bread dough is formed and baking pretreatment of ball-like frozen dough is performed. After the final fermentation process is finished, preferably, the bread dough is maintained in the high- humidity refrigerator kept at -5 to 20°C refrigerator temperature for a fixed time and baked afterward.


Inventors:
Iwashita, Hiroshi
Shirai, Naoko
Adachi, Koji
Application Number:
JP1998000270235
Publication Date:
April 04, 2000
Filing Date:
September 24, 1998
Export Citation:
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Assignee:
AJINOMOTO CO INC
International Classes:
A21D6/00; (IPC1-7): A21D6/00
Attorney, Agent or Firm:
阿部 正博