To provide such a method for raising the temperature of frozen dough that, while keeping the quality of a bakery product after baked through making the temperature unevenness of dough minimum irrespective of the kind, shape, etc. of the dough, the workability of the steps of thawing/raising the temperature of the dough is improved to enable the times needed for the steps.
The method for raising the temperature of frozen dough for bread or pie comprises the first step of raising the temperature of the frozen dough so as to come to 2-15C in average dough temperature and the second step of raising the temperature of the resultant dough to an average temperature of higher than 15C but not higher than 28C, wherein the average rate of temperature rise in the second step is 0.01-0.35C/s. A bakery product produced by raising the temperature of the above frozen dough by the above method followed by fermentation and baking is also provided.
TAKAHASHI MASAMI
| JPH11155469A | 1999-06-15 | |||
| JPS5816667A | 1983-01-31 | |||
| JPH04325073A | 1992-11-13 | |||
| JPH0779690A | 1995-03-28 | |||
| JPH03194317A | 1991-08-26 | |||
| JPH05168396A | 1993-07-02 | |||
| JPS62262936A | 1987-11-16 | |||
| JP2003047391A | 2003-02-18 | |||
| JP2000279165A | 2000-10-10 |
| WO2004005490A1 | 2004-01-15 |
Masatake Shiga
Noriko Yanai