Title:
PRODUCTION OF BREAD
Document Type and Number:
Japanese Patent JP3707038
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To prevent a situation in which chip-like oils and fats are collapsed in rolling a bread dough and degassing it and the oils and fats are added to the dough and kneaded with the dough in the following forming and baking oven processes.
SOLUTION: A kneaded bread dough is mixed with chip-like oils and fats and dispersed into the bread dough so that the chip-like oils and fats are not mixed with the bread dough by kneading. The chip-like oil and fat-containing bread dough is fermented in a floor time. After a dividing/chapping process, the dough is rapidly packed into a mold without being subjected to a middle fermenting process, then sent to a baking oven, heated and baked. Consequently, since the degassing process of bread dough by rolling and a forming process are not required after the middle fermenting process, a situation in which the chip-like oils and fats are collapsed, deformed and are added to the dough and kneaded is prevented.
Inventors:
Kazuaki Yamamoto
Ryoichi Yoshitaya
Hidemasa Saito
Ryoichi Yoshitaya
Hidemasa Saito
Application Number:
JP14210098A
Publication Date:
October 19, 2005
Filing Date:
May 11, 1998
Export Citation:
Assignee:
Yamazaki Baking Co., Ltd.
International Classes:
A21D2/16; A21D6/00; (IPC1-7): A21D2/16; A21D6/00
Domestic Patent References:
| JP6233649A | ||||
| JP57170137A | ||||
| JP2092230A |
Other References:
雁瀬大二郎,パン製法,沼田書店,1974年 9月 1日,第8版,37,79-80
Attorney, Agent or Firm:
Kobayashi Jyushio
Shinichi Okamura
Shinichi Okamura