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Title:
FREEZE-FERMENTED MATERIAL DOUGH, BREAD DOUGH USING THE SAME, METHOD FOR PRODUCING THE BREAD DOUGH, AND BREAD USING THE BREAD DOUGH
Document Type and Number:
Japanese Patent JP2006204286
Kind Code:
A
Abstract:

To provide a liquid fermented material easy to handle in its distribution/storage.

A liquid fermented material is mixed with at least wheat flour to prepare nonfluid fermented material dough, which is then frozen. Thereby, adverse effects in distribution/storage involved in conventional liquid fermented materials can be eliminated without costing a lot of money, enabling frozen fermented material dough easy to handle in its distribution/storage to be obtained. Further, bread dough incorporated with the fermented material dough is good in spreadability similarly to bread dough incorporated with conventional liquid fermented material dough. Furthermore, bread produced using the above fermented material dough is improved in flavor compared to bread produced by incorporating conventional liquid fermented materials and has the effect of deterioration retardancy.


Inventors:
NAKAMURA AKINORI
KANZAKI AKIRA
KAINUMA KEN
GOTO MASAFUMI
SAKAI YOSHIO
TAKAHASHI BIHO
Application Number:
JP2005196104A
Publication Date:
August 10, 2006
Filing Date:
July 05, 2005
Export Citation:
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Assignee:
YAMAZAKI BAKING CO
International Classes:
A21D6/00; A21D13/00
Domestic Patent References:
JP2003079307A2003-03-18
JPH1028517A1998-02-03
JPH04346747A1992-12-02
JPS61193332A1986-08-27
JPH03505158A1991-11-14
JP2004267045A2004-09-30
JPH0723688A1995-01-27
JP2001000100A2001-01-09
JPS62175132A1987-07-31
JP2006158382A2006-06-22
Attorney, Agent or Firm:
Kazuo Shamoto
Tadashi Masui
Yasushi Kobayashi
Akio Chiba
Hiroyuki Tomita
Mitsutoshi Nakamura



 
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