Title:
METHOD OF STABILIZING BAKERY PRODUCT AGAINST DANGER OF MICROBIOLOGICAL CONTAMINATION
Document Type and Number:
Japanese Patent JPH08154569
Kind Code:
A
Abstract:
PURPOSE: To obtain a bakery product without the risk of microbiological contamination by pasteurizing a filling such as jam or cream and filling the filling in a dough after baking. CONSTITUTION: The filling such as jam or cream is pasteurized at pasteurizing temp of 70-80 deg.C the dough is filled with the filling after baking, and, then, the target product is obtained. At the time of jam, dough at an outer side is filled with jam after baking so as to obtain the bakery product provided with 25-29% moisture content and an Aw value being 0.78-0.82%. At the time of cream, the baked object of dough is filled with cocoa cream so as to obtain the bakery product provided with 22-25% moisture content and the Aw value being 0.78-0.82%.
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Inventors:
ROBERUTO GUARUNEERI
Application Number:
JP13199395A
Publication Date:
June 18, 1996
Filing Date:
May 30, 1995
Export Citation:
Assignee:
BARILLA FLLI G & R
International Classes:
A21D13/00; A21D13/08; A21D15/00; (IPC1-7): A21D15/00
Attorney, Agent or Firm:
Takehiko Suzue