Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
FROZEN BAKERY DOUGH PRODUCT
Document Type and Number:
Japanese Patent JP3639092
Kind Code:
B2
Abstract:

PROBLEM TO BE SOLVED: To obtain a frozen bakery dough product stabilized in shape, good in heat conductivity, giving a voluminous soft texture and useful for scones, doughnuts or the like by forming a multi-layered space structure in a baker dough product containing grain flour, water and a chemical swelling agent as main components.
SOLUTION: This frozen bakery dough product is preferably obtained by preparing dough containing grain flour, water and a chemical swelling agent as main components, scattering the chemical swelling agent on the surfaces of the dough sheets, superposing the dough sheets on each other in a layer-like shape, freezing the product with a freezer, and storing the frozen product. When the frozen product is directly cooked, a gas generated from the left unreacted chemical swelling agent is gathered in the space layers to give the bakery product having a voluminous and soft texture.


Inventors:
Furuhashi, Toshiaki
Application Number:
JP1997000217657
Publication Date:
January 21, 2005
Filing Date:
August 12, 1997
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
ASAHI CHEM IND CO LTD
International Classes:
A21D2/02; A21D6/00; A21D10/02; (IPC1-7): A21D2/02; A21D6/00; A21D10/02
Attorney, Agent or Firm:
安田 徹夫
平木 祐輔
石井 貞次