FROZEN DOUGH FOR BREAD AND BREAD-BAKING METHOD

Title:

FROZEN DOUGH FOR BREAD AND BREAD-BAKING METHOD

Document Type and Number:

Japanese Patent JPH04234939

Kind Code:

A

Abstract:

PURPOSE: To prepare frozen bread dough having excellent freeze resistance by preparatorily fermenting a bread dough with a baker's yeast belonging to genus Saccharomyces and having low-temperature sensitivity and freeze- resistance and preserving the pre-fermented dough in frozen state.

CONSTITUTION: A bread dough is preparatorily fermented with a baker's yeast belonging to genus Saccharomyces (e.g. Saccharomyces cerevisiae) and having low-temperature sensitivity and freeze-resistance. The pre-fermented bread dough is degassed, rolled with a rolling-pin, etc., and preserved in frozen state to obtain the objective frozen dough. Preferably, the frozen dough is thawed, fermented in an oven and baked to obtain bread having excellent quality and taste.

More Like This:

JP2007514443	Ultra-fine processed whole wheat flour and the process for producing its products
JP2014183843	PREMIX FOR STEAMED BREAD, AND PREPARATION METHOD THEREOF
WO/2018/135068	RICE FLOUR BREAD AND METHOD FOR MANUFACTURING DOUGH THEREOF

Inventors:

MAMIYA NAOKO
SETO HIKARI
YAMANAKA SHIGERU

Application Number:

JP6276791A

Publication Date:

August 24, 1992

Filing Date:

January 09, 1991

Export Citation:

Click for automatic bibliography generation Help

Assignee:

AJINOMOTO KK

International Classes:

A21D6/00; A21D8/04; C12N1/18; (IPC1-7): A21D6/00; A21D8/04

Domestic Patent References:

JPS59203442A	1984-11-17
JPS61195637A	1986-08-29
JPS60224442A	1985-11-08
JPS58155039A	1983-09-14

Attorney, Agent or Firm:

Masahiro Abe

Previous Patent: フィルターカートリッジ用コネクタ装置

Next Patent: PREPARATION OF DOUGH FOR PIE