Title:
CONTINUOUS SPONGE DOUGH PROCESS FOR BAKING BREAD COMPRISING LOW-TEMPERATURE LONG TIME FERMENTATION, AND BREAD
Document Type and Number:
Japanese Patent JP3813161
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a continuous sponge dough process for baking bread, capable of giving a baked bread product having good volume, flavor and texture by controlling the kneading temperature and the temperature history of sponge dough to suppress caused temperature difference between the outer and central portions of the sponge dough even when the bread product is mass-produced by in a factory scale.
SOLUTION: The continuous sponge dough process for baking bread comprises low-temperature long time fermentation, which process is characterized by suppressing to cause temperature difference between the outer and central portions of the sponge dough in production when mass-producing the bread by the sponge dough process on large charge in the factory scale.
Inventors:
Hiroki Mori
Satoshi Yanai
Shoji Nomura
Masayoshi Yamada
Satoshi Yanai
Shoji Nomura
Masayoshi Yamada
Application Number:
JP2005015944A
Publication Date:
August 23, 2006
Filing Date:
January 24, 2005
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
Musashino Foods Co., Ltd.
Musashino Foods Co., Ltd.
International Classes:
A21D8/02; A21D13/00; (IPC1-7): A21D8/02; A21D13/00
Domestic Patent References:
| JP4207148A | ||||
| JP54135248A |
Attorney, Agent or Firm:
Asako Sudo
Akinobu Sudo
Akinobu Sudo
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