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Patent Searching and Data


Title:
METHOD FOR PRODUCING FROZEN DOUGH AND IMPROVING AGENT FOR FROZEN BREAD DOUGH
Document Type and Number:
Japanese Patent JPH06181676
Kind Code:
A
Abstract:

PURPOSE: To provide a frozen bread dough having proper extensibility and tension resistance, excellent in freezing resistance, and not deteriorated in its flavor by adding carboxymethylcellulose (salt), carboxymethylstarch (salt), etc., to bread raw material consisting mainly of wheat flour.

CONSTITUTION: A bread raw material comprising 100 pts.wt. of wheat flour, 12 pts.wt. of sugar, 1.8 pts.wt. of salt, 5 pts.wt. of defatted milk powder, 20 pts.wt. of all egg, 10 pts.wt. of a fat or oil, 5 pts.wt. of yeast, 1 pt.wt. of a yeast food, and 42 pts.wt. of water is mixed with 0.25-2 pts.wt. of one or more carboxymethylcellulose, its salts, carboxymethylstarch and its salts, and 15-65ppm of L-ascorbic acid and subsequently frozen to provide the objective frozen bread dough having proper extensibility and tension resistance, substantially not damaged by the freezing, good in its extensibility in a toaster or oven even after frozen and stored for a long period, and capable of giving a voluminous and soft baked bread at any time required.


Inventors:
HAYASHI MASAYUKI
HARADA MASAHIRO
Application Number:
JP36179592A
Publication Date:
July 05, 1994
Filing Date:
December 17, 1992
Export Citation:
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Assignee:
TORIGOE SEIFUN KK
International Classes:
A21D2/18; A21D2/22; A21D6/00; (IPC1-7): A21D2/18; A21D2/22; A21D6/00