METHOD FOR BAKING BREAD

Title:

METHOD FOR BAKING BREAD

Document Type and Number:

Japanese Patent JP2002017239

Kind Code:

A

Abstract:

To provide a method for baking bread, capable of supplying a retail bread shop with a highly qualified and fresh-baked loaf of bread, large-sized loaf of bread, or the like, when required, by avoiding a rounding process in which a skilled technique is required and making it possible to simply and easily conducting processes from defrosting to baking, when the fresh-baked bread is made at the shop by using the frozen plate-like dough.

In this method for baking the bread for which ball-shaped frozen dough is used, the ball-shaped dough is fermented in a fermenting process after defrosting so that a ratio of the volume of the ball-shaped dough after fermented to the volume of the ball-shaped frozen dough before defrosting reaches a range of 1.2-4.0, preferably 1.3-3.0.

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Inventors:

YAMAGATA MINEO
ADACHI KOJI
HATTORI HIDEKI

Application Number:

JP2000202474A

Publication Date:

January 22, 2002

Filing Date:

July 04, 2000

Export Citation:

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Assignee:

AJINOMOTO KK
AJINOMOTO FROZEN BAKERY KK

International Classes:

A21D8/02; A21D13/00; (IPC1-7): A21D8/02; A21D13/00

Attorney, Agent or Firm:

Masahiro Abe

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