PRETREATMENT OF BAKING OF FROZEN SHAPED BREAD DOUGH

Title:

PRETREATMENT OF BAKING OF FROZEN SHAPED BREAD DOUGH

Document Type and Number:

Japanese Patent JP3230744

Kind Code:

B2

Abstract:

PROBLEM TO BE SOLVED: To simplify treatment before baking which is troublesome, uniformalize treatment before baking of many kinds of bread dough and simultaneously pre-treat many kinds of bread dough before baking and increase baking frequency of bread dough in pretreatment before baking of formed and frozen bread dough.
SOLUTION: This method for treatment formed and frozen bread dough before baking comprises continuously carrying out thawing and final fermentation step of formed and frozen bread dough while keeping a temperature in a loom at 17°C to 40°C and keeping a relative humidity in the loom in 50% to 75% and cooling the temperature in the loom to -20°C to 15°C, preferably 0°C to 10°C at a cooling rate of ≥0.2°C/min, preferably ≥0.4°C/min while keeping the difference between dew point temperature of air in the loom and dough surface temperature at ≤20°C maintain the state of bread dough.

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Inventors:

Hiroshi Iwashita
Naoko Shirai
Koji Adachi

Application Number:

JP25803199A

Publication Date:

November 19, 2001

Filing Date:

September 10, 1999

Export Citation:

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Assignee:

AJINOMOTO CO.,LTD.

International Classes:

A21D6/00; A21D8/02; A21D10/02; (IPC1-7): A21D6/00; A21D8/02; A21D10/02

Domestic Patent References:

JP779690A
JP7155100A

Attorney, Agent or Firm:

Masahiro Abe

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