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Patent Searching and Data


Title:
THAWING OF FROZEN BREAD DOUGH
Document Type and Number:
Japanese Patent JP3669461
Kind Code:
B2
Abstract:

PROBLEM TO BE SOLVED: To produce bread free from whitening of the bottom of bread and having excellent volume, appearance, inner texture, palatability and taste by using a dough produced by covering a frozen bread dough after the final fermentation with a hydrophobic cloth and thawing the dough.
SOLUTION: The objective bread is produced by covering frozen bread dough after the final fermentation with a hydrophobic cloth, thawing the dough in the covered state and baking, frying or steaming the thawed bread dough. Preferably, the bread dough is thawed after covering the whole surface of the dough with a hydrophobic cloth bringing at least the bottom face of the frozen bread dough into contact with the hydrophobic cloth and the thawed dough is cooked by baking, frying, steaming, etc., to obtain the objective bread. The hydrophobic cloth is e.g. a cloth made of fiber or thread of a hydrophobic fiber-forming polymer such as polyamide, polyester or acrylic polymer or a hydrophobic cloth produced by treating the surface of fiber or thread with a water-repelling material such as silicone resin, fluororesin, oil and fat or paraffin.


Inventors:
Yamada, Takashi
Tanaka, Keiko
Hayakawa, Katsushi
Application Number:
JP1997000154609
Publication Date:
April 22, 2005
Filing Date:
May 28, 1997
Export Citation:
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Assignee:
NISSHIN FLOUR MILLING CO LTD
International Classes:
A21D6/00; A21D10/02; A21D13/00; (IPC1-7): A21D6/00; A21D10/02; A21D13/00
Attorney, Agent or Firm:
辻 良子
辻 邦夫