Title:
MANUFACTURE OF BREAD
Document Type and Number:
Japanese Patent JPH09205976
Kind Code:
A
Abstract:
To provide bread provided with soft taste whose crust generated by baking is thin without using additives such as a hardening preventing agent.
First stage fermentation for mixing the flour of 40-70 pts.wt. among the 100 pts.wt. of all raw material flour and the large amount of water equal to or more than 90wt.% of the using flour and equal to or less than 70 pts.wt. of all the raw material flour with all or large part of sub materials and fermenting them for 30 minutes to 2 hours and second stage fermentation for adding the residual amount of the flour, mixing them and fermenting them for 30 minutes to 2 hours are performed. The baked bread becomes voluminous, the taste is soft, an inner side is white and the crust is thin.
Inventors:
NISHIMURA KAZUO
HASE HIDETOSHI
OTSUKI MASAHIDE
HASE HIDETOSHI
OTSUKI MASAHIDE
Application Number:
JP5817296A
Publication Date:
August 12, 1997
Filing Date:
February 07, 1996
Export Citation:
Assignee:
SHOWA SANGYO CO
International Classes:
A21D6/00; A21D8/02; (IPC1-7): A21D8/02; A21D6/00
Attorney, Agent or Firm:
Nakajima Satoshi
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