Title:
BREAD DOUGH REFRIGERATED AFTER BEING DRIED
Document Type and Number:
Japanese Patent JP2017176015
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To suppress occurrence of whitening of a bread surface caused by cooking after long-term refrigeration storage without damaging flavor of bread, by a simple method, when producing bread by cooking a dough refrigerated after being dried.SOLUTION: Bread dough refrigerated after being dried contains 0.05-0.5 pt.wt. sodium carbonate and/or potassium carbonate to 100 pts.wt. grain powder. The refrigerated bread dough is produced as follows: bread dough containing 0.05-0.5 pt.wt. sodium carbonate and/or potassium carbonate to 100 pts.wt. grain powder is divided, molded and dried, thereafter refrigerated at a cooling rate of 0.8-2.8°C/min so that a dough temperature reaches -15°C or lower.SELECTED DRAWING: None
Inventors:
TAKI SHINOKAZU
SAITO HIROSHI
SAITO HIROSHI
Application Number:
JP2016067258A
Publication Date:
October 05, 2017
Filing Date:
March 30, 2016
Export Citation:
Assignee:
KANEKA CORP
International Classes:
A21D2/02; A21D2/18; A21D2/26; A21D6/00; A21D10/00; A21D13/00
Domestic Patent References:
| JPH01171430A | 1989-07-06 | |||
| JP2012196176A | 2012-10-18 | |||
| JP2006502737A | 2006-01-26 | |||
| JP2011517956A | 2011-06-23 | |||
| JP2001231436A | 2001-08-28 | |||
| JPH1175671A | 1999-03-23 |
Other References:
昆布酸, KIMIKA[ONLINE], JPN6020019018, 28 February 2016 (2016-02-28), ISSN: 0004282113
豊泉 智: "食品多糖類の基礎特性と食品応用", 冷凍食品技術研究, vol. No. 99, pp. 1-16, JPN6020019019, 2013, ISSN: 0004282114
豊泉 智: "食品多糖類の基礎特性と食品応用", 冷凍食品技術研究, vol. No. 99, pp. 1-16, JPN6020019019, 2013, ISSN: 0004282114
Attorney, Agent or Firm:
Patent business corporation Yuko patent office