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Patent Searching and Data


Title:
PRODUCTION OF REFRIGERATED OR FROZEN BREAD DOUGH
Document Type and Number:
Japanese Patent JPH0965822
Kind Code:
A
Abstract:

To produce a dough, having a large bread volume and an appearance without any development of fisheyes and capable of providing the bread good in an inner phase, flavor and taste by adding a pregelatinized starch, ascorbic acids, calcium stearyllactate, etc., to grain flours such as wheat flour, providing a bread dough and then refrigerating and freezing the dough.

A pregelatinized starch, ascorbic acids and at least one of calcium stearyllactate, a sucrose ester of a fatty acid and gums to grain flours such as wheat flour and the resultant mixture is kneaded to produce a bread dough, which is then refrigerated or frozen in any stage after a step for kneading the dough to the time before baking or frying the dough in an oil.


Inventors:
Yamada, Takashi
Endo, Shigeru
Application Number:
JP1995000243858
Publication Date:
March 11, 1997
Filing Date:
August 30, 1995
Export Citation:
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Assignee:
NISSHIN FLOUR MILLING CO LTD
International Classes:
A21D2/14; A21D2/16; A21D2/18; A21D2/22; A21D6/00; A21D10/02; (IPC1-7): A21D6/00; A21D2/14; A21D2/16; A21D2/18; A21D2/22; A21D10/02
Attorney, Agent or Firm:
辻 良子