Title:
PRODUCTION OF FROZEN OR REFRIGERATED BREAD DOUGH
Document Type and Number:
Japanese Patent JPH1156218
Kind Code:
A
Abstract:
To produce bread having a large volume, having good appearance free from fish-eye, and excellent in internal state, taste and palatability by compounding grain powder with α-amylase and an ascorbic acid, making sponge- type bread dough from the mixture and subsequently freezing or refrigerating the dough.
(A) Grain powder (1000 g) is compounded with (B) 500-6000 international unit(IU) of α-amylase and (C) an ascorbic acid at a ratio of 0.002-0.3 mg to 1 IU of the component B, and bread dough is prepared by a sponge process. The bread dough is frozen or refrigerated at an arbitrary stage after the dough kneading process.
Inventors:
YAMADA TAKASHI
TAKAHASHI YOSHIKAZU
AKASHI HAJIME
ENDO SHIGERU
TAKAHASHI YOSHIKAZU
AKASHI HAJIME
ENDO SHIGERU
Application Number:
JP23176497A
Publication Date:
March 02, 1999
Filing Date:
August 13, 1997
Export Citation:
Assignee:
NISSHIN FLOUR MILLING CO
International Classes:
A21D2/22; A21D2/24; A21D4/00; A21D6/00; A21D8/00; (IPC1-7): A21D2/24; A21D2/22; A21D4/00; A21D6/00; A21D8/00
Domestic Patent References:
| JPS4713315U | 1972-10-17 | |||
| JPS5146785U | 1976-04-07 | |||
| JPS57517U | 1982-01-05 | |||
| JPS4814308U | 1973-02-17 |
Attorney, Agent or Firm:
Ryoko Tsuji (1 person outside)
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