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Patent Searching and Data


Title:
CRUSTY BREAD FREEZED IN STATE OF
Document Type and Number:
Japanese Patent JPH02167022
Kind Code:
A
Abstract:
PURPOSE: To obtain bread, which improves preservability and smells well by baking at least its one part at the smallest trader, by respectively laying and baking molded dough on specified conditions. CONSTITUTION: The bread dough containing water, wheat, yeast and salt is fermented, dividedly molded and laid under the high-humidity atmosphere until its volume increases from 2.0 to 3.0 times. The laid dough is put into a heated oven and, on the initial stage of baking, low-pressure saturated steam is led into the oven so that the crust of dough can not be released. The supply of steam is stopped, the dough is baked longer than 10 minutes and, on the latter stage of baking, low-pressure saturated steam is led in so that the moisture content increases more than ordinary baked bread almost by 20wt.%. Such non-sufficiently baked bread is cooled down to the usual temperature and speedily frozen lower than 0 deg.F later.

Inventors:
BERUNAARU SENOO
Application Number:
JP30043588A
Publication Date:
June 27, 1990
Filing Date:
November 28, 1988
Export Citation:
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Assignee:
GENERAL FOODS CORP
International Classes:
A21D6/00; A21D8/06; A21D13/00; A21D15/02; (IPC1-7): A21D6/00; A21D8/06; A21D13/00