Title:
PRODUCTION OF FROZEN DOUGH FOR YEAST-FERMENTED FOOD
Document Type and Number:
Japanese Patent JPH099859
Kind Code:
A
Abstract:
To obtain a frozen dough for yeast-fermented foods, prevented from deterioration due to freezing, and having voluminousness, flavor and palate feeling each similar to that of nonfrozen dough.
This dough is obtained by incorporating grain flour such as wheat flour with 100-300ppm of ammonium persulfate, 50-200ppm of L-ascorbic acid and 0.1-0.3wt.% of diacetyl tartaric acid monoglyceride and also with necessary submaterials followed by conducting a kneading, fermentation, dividing (and molding) and then freezing.
More Like This:
| JP3089281 | [Title of Invention] Remix Straight Method Frozen Dough Bread Method |
| JPS60244252 | FROZEN PIZZA |
Inventors:
YASUNAGA KIYOBUMI
ITOI NOBUYUKI
NAKAJIMA KOTARO
IIDA KIYOSHI
ITOI NOBUYUKI
NAKAJIMA KOTARO
IIDA KIYOSHI
Application Number:
JP16763395A
Publication Date:
January 14, 1997
Filing Date:
July 03, 1995
Export Citation:
Assignee:
NIPPON FLOUR MILLS
ASAHI CHEMICAL IND
ASAHI CHEMICAL IND
International Classes:
A21D6/00; A21D8/04; (IPC1-7): A21D6/00; A21D8/04
Attorney, Agent or Firm:
Suzuki Seiji