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Patent Searching and Data


Title:
BAKING PRETREATMENT FOR BALL-LIKE FROZEN BREAD DOUGH MIXED WITH LOW IN SUGAR CONTENT
Document Type and Number:
Japanese Patent JP2000093074
Kind Code:
A
Abstract:

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

A thawing process and a low-temperature fermentation process for a ball-like frozen bread dough low in sugar content are continuously carried out in a high-humidity refrigerator maintained at 0-250°C, preferably 5-25°C, more preferably 10-15°C refrigerator temperature. After the thawing is finished, the dough is rounded, rested at a bench time and formed to carry out baking treatment of the balllike frozen bread dough low in sugar content. After the final fermentation process is finished, 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:
JP1998000270246
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