Title:
PRODUCTION OF BREAD
Document Type and Number:
Japanese Patent JP3707039
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 in the following forming and baking oven processes.
SOLUTION: In this method for producing a bread in which 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 subjected to a middle fermenting process, the dough is rolled, degassed and then baked, when the dough is rolled and degassed, the thickness of the dough at the end of the rolling process is 3.5-5.5 mm. Consequently, since the rolled dough is thickened, a situation in which the chip-like oils and fats are excessively collapsed, are added to the dough and kneaded is prevented.
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Inventors:
Kazuaki Yamamoto
Ryoichi Yoshitaya
Hidemasa Saito
Ryoichi Yoshitaya
Hidemasa Saito
Application Number:
JP14210198A
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 |
Foreign References:
| WO1995021533A1 |
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