Title:
PRODUCTION OF BAKERY PRODUCT
Document Type and Number:
Japanese Patent JPH09271314
Kind Code:
A
Abstract:
To obtain a bakery product such as a bread having a good quality while reducing a time required for producing the bread by expanding the formed dough under a reduced pressure without passing through a fermentation process and baking by heating.
This method for producing a bakery product is to expand the formed dough under a reduced pressure without substantially passing through a fermentation process which is a preliminary expanding process by carbon dioxide gas, and in succession bake by a heat-treating or bake by heating while expanding under the reduced pressure. The expansion of the dough is generated in several second to several minutes and the control of the degree of expansion is also easily performed.
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Inventors:
NONAKA MASAHIKO
ADACHI KOJI
NARUTO YASUSHI
KAGA CHIFUMI
ADACHI KOJI
NARUTO YASUSHI
KAGA CHIFUMI
Application Number:
JP8162096A
Publication Date:
October 21, 1997
Filing Date:
April 03, 1996
Export Citation:
Assignee:
AJINOMOTO KK
International Classes:
A21D6/00; A21D8/02; A21D8/06; (IPC1-7): A21D8/06; A21D6/00; A21D8/02
Attorney, Agent or Firm:
田中 政浩
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