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Title:
METHOD FOR PRODUCING BREAD DOUGH INCLUDING WATER ROUX DOUGH AND SPONGE DOUGH
Document Type and Number:
Japanese Patent JP2018029539
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing a bread dough suitable for mass-production on a factory scale while maintaining the advantages of a sponge low temperature long time fermentation method and a water roux method.SOLUTION: Provided is a method for producing a bread dough where two kinds of intermediate doughs of a water roux dough and a sponge dough are created, both the doughs are preserved at 5 to 20°C for 6 to 14 hrs, respectively, thereafter, the remaining wheat flour is added, and, kneading is performed in a normal kneading step to create a bread dough, thus a bread improved in hardness, elasticity, cohesiveness and a texture can be produced.SELECTED DRAWING: None

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Inventors:
YASUDA SADAAKI
YASUDA NOBUYUKI
SUGANO ATSUSHI
Application Number:
JP2016164663A
Publication Date:
March 01, 2018
Filing Date:
August 25, 2016
Export Citation:
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Assignee:
MUSASHINO FOODS KK
International Classes:
A21D8/02; A21D13/00
Domestic Patent References:
JP2011103854A2011-06-02
JP2013138663A2013-07-18
JP2006262781A2006-10-05
JP2005110698A2005-04-28
JPH03195451A1991-08-27
JP2005295930A2005-10-27
JP2010057368A2010-03-18
JP2003265094A2003-09-24
JP2003265093A2003-09-24
JP2000262205A2000-09-26
JPH11196758A1999-07-27
JPS5467053A1979-05-30
JPS61195637A1986-08-29
Attorney, Agent or Firm:
Akinobu Sudo
Asako Sudo



 
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