PRODUCTION OF HARD ROLL-BASED FROZEN BREAD DOUGH

Title:

PRODUCTION OF HARD ROLL-BASED FROZEN BREAD DOUGH

Document Type and Number:

Japanese Patent JPH09308430

Kind Code:

A

Abstract:

To produce the subject hard roll-based frozen bread dough excellent in storage stability without deteriorating the crust called a fisheye or a pear skin in a product after baking by forming a hard roll-based yeast-containing bread dough, applying an aqueous solution of a trehalose to the surface of the formed dough and then freezing the resultant dough.

A hard roll-based yeast-containing bread dough is formed and an aqueous solution of a trehalose (preferably at 10-40wt.% concentration) is then applied to the surface of the formed dough. The resultant bread dough is subsequently frozen to afford a hard roll-based frozen bread dough. The amount of the applied trehalose is preferably within the range of 0.2-2g based on 90g formed dough.

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Inventors:

SATO KAZUMASA
YAMAGATA MINEO
IWASHITA HIROSHI

Application Number:

JP12713096A

Publication Date:

December 02, 1997

Filing Date:

May 22, 1996

Export Citation:

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Assignee:

AJINOMOTO KK

International Classes:

A21D6/00; A21D10/02; (IPC1-7): A21D6/00; A21D10/02

Attorney, Agent or Firm:

田中政浩

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