Title:
METHOD FOR INCREASING STABILITY AND BAKE ABSORPTION IN FLOUR FOR BAKING BREAD AND OBTAINED DOUGH
Document Type and Number:
Japanese Patent JPH05244856
Kind Code:
A
Abstract:
PURPOSE: To provide bread dough having increased farinograph stability and superior quality such as a freezing storage life, a reduced α amylase activity and also provide flour used for producing the bread dough. CONSTITUTION: (a) A process for preparing a prescribed amount of flour for baking bread, (b) a process for suspending the flour in a heating carrier gas having an exit temp. within the range of about 70-145 deg.C over a time enough to decrease the moisture content of the flour to at least 5 wt.% and to increase the farinograph stability of the flour to at least 10 wt.% and (c) a process for separating the flour from the carrier gas to obtain the smooth dried powder having the decreased moisture content and the increased farinograph stability in comparison with the flour prepared in the process (a) are included as features of a method for increasing the stability of the flour for baking bread.
Inventors:
SAMUBASHIIBUA AARU CHIGURUPATE
JIEEMUZU PURUBUERANTEI
JIEEMUZU PURUBUERANTEI
Application Number:
JP396193A
Publication Date:
September 24, 1993
Filing Date:
January 13, 1993
Export Citation:
Assignee:
KONAGURA INC
International Classes:
A21D6/00; A21D10/00; A23L7/10; (IPC1-7): A21D6/00; A21D10/00
Attorney, Agent or Firm:
Minoru Nakamura (7 outside)