DOUGH FOR POLYSACCHARIDE BREAD AND PRODUCTION OF POLYSACCHARIDE BREAD

Title:

DOUGH FOR POLYSACCHARIDE BREAD AND PRODUCTION OF POLYSACCHARIDE BREAD

Document Type and Number:

Japanese Patent JP3413678

Kind Code:

B2

Abstract:

PURPOSE: To provide a method for improving the swelling of and the processing time for polysaccharide bread.
CONSTITUTION: Water is added to the whole material except a saccharide followed by conducting the main mixing, and a necessary amount of the saccharide is added to the mixture followed by homogeneous mixing to produce a dough, which is then subjected to conventional fermentation and baking processes, thus obtaining the objective polysaccharide bread. The other objective dough for the polysaccharide bread is obtained by freezing or refrigerating the dough produced according to the above-mentioned processes.

Inventors:

Youichi Kurimoto
Juno Yoshino

Application Number:

JP8159394A

Publication Date:

June 03, 2003

Filing Date:

April 20, 1994

Export Citation:

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Assignee:

NIPPON FLOUR MILLS CO.,LTD.

International Classes:

A21D6/00; A21D8/02; A21D10/02; (IPC1-7): A21D8/02; A21D6/00; A21D10/02

Domestic Patent References:

JP59130125A
JP62237A

Attorney, Agent or Firm:

Shoji Suzuki (1 person outside)

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