Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
FROZEN BREAD DOUGH, BAKED BREAD, AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2012254029
Kind Code:
A
Abstract:

To suppress damage to cells of yeast and network, to ensure puffing during baking when producing frozen bread dough, and to allow production of the frozen bread dough having a good texture and taste.

A raw material comprising grain flour, yeast, auxiliary materials, and water is kneaded to produce a liquid bread dough composition. The resultant bread dough composition is primarily fermented to produce bread dough P having a viscosity of 100-1,000,000 mPa s. The bread dough P is then formed into a sheet shape or granule shape, and rapidly frozen in a freezer 18 to produce the frozen bread dough. The frozen bread dough is secondarily fermented, and subsequently baked to produce baked bread. Blending of a viscosity modifier with the raw material is also effective.


Inventors:
Hiruma, Naoya
Ota, Kunio
Okada, Takayuki
Mizushina, Masaru
Takayama, Yoshiaki
Otsubo, Kenichi
Kadowaki, Motoji
Application Number:
JP2011000127863
Publication Date:
December 27, 2012
Filing Date:
June 08, 2011
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
KEN RICH:KK
SEIHYO CO LTD
NIIGATA UNIV
MAYEKAWA MFG CO LTD
International Classes:
A21D6/00
Domestic Patent References:
JP2005013169A2005-01-20
JP2002306056A2002-10-22
JP2000157147A2000-06-13
JPH1156221A1999-03-02
JP2000354451A2000-12-26
JP2008278827A2008-11-20
JP2004073098A2004-03-11
JPH09313153A1997-12-09
JPH1156221A1999-03-02
JP2000354451A2000-12-26
JP2008278827A2008-11-20
JP2004073098A2004-03-11
JPH09313153A1997-12-09
JP2005013169A2005-01-20
JP2002306056A2002-10-22
JP2000157147A2000-06-13
Attorney, Agent or Firm:
特許業務法人 高橋松本&パートナーズ