Title:
BREAD BAKING METHOD OF FERMENTED BREAD LUMP
Document Type and Number:
Japanese Patent JPS5948038
Kind Code:
A
Abstract:
A process of baking proofed loaves of bread in an oven in which a substantially uniform hot air heat in the range of 141°C. to 260°C. (300° to 500°F.) is applied to the loaves constantly throughout the baking process and the loaves are subjected to microwave energy through a portion of the process, the loaves, preferably in mild steel pans, are first exposed to the hot air heat alone for sufficient time to seal the skin of the loaves, generally for about one minute for a one pound loaf of white bread, then exposed to microwave power in the amount of about one half to one and one-half Kilowatts (0.5 to 1.5 KW) per loaf for a period of about one to one and one half minutes, and thereafter, exposed to the hot air alone for a total heating period in the oven of about eight minutes.
Inventors:
DEBITSUDO SHII TEII PEI
Application Number:
JP14818583A
Publication Date:
March 19, 1984
Filing Date:
August 15, 1983
Export Citation:
Assignee:
BETSUTENDOOFU SUTANFUOODO INC
International Classes:
A21B2/00; A21B1/46; A21D8/00; A21D8/06; (IPC1-7): A21B2/00; A21D8/06
Attorney, Agent or Firm:
Asamura Akira