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Title:
FROZEN BREAD DOUGH
Document Type and Number:
Japanese Patent JPH04346747
Kind Code:
A
Abstract:

PURPOSE: To obtain a frozen bread dough capable of giving a product having excellent volume, taste and flavor even after storing in frozen state over a long period.

CONSTITUTION: Lactobacillus sanfrancisco is inoculated on a mixture of 100g of high gluten wheat flour, 1g of table salt and 100g of water and cultured at 25°C for 8hr to obtain a cultured product of pH4.0. The cultured product is added to 1,000g of high gluten wheat flour, 40g of yeast, 50g of refined sugar, 50g of shortening and 600g of water and kneaded with a bread mixer. The obtained bread dough is divided, rounded and frozen in a quick freezer at -30°C to obtain the objective frozen bread dough.


Inventors:
YOSHINO SHINJI
HIRAIWA TAKAO
Application Number:
JP11999091A
Publication Date:
December 02, 1992
Filing Date:
May 24, 1991
Export Citation:
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Assignee:
SHIKISHIMA SEIPAN KK
International Classes:
A21D6/00; A21D8/04; (IPC1-7): A21D6/00; A21D8/04
Domestic Patent References:
JPS52143241A1977-11-29
JPS61181333A1986-08-14
Attorney, Agent or Firm:
Hidehiko Okada (2 outside)