Title:
【発明の名称】パン類の成形保存方法
Document Type and Number:
Japanese Patent JPH0640793
Kind Code:
B2
Abstract:
A method of producing frozen dough for baking or frying to form bread comprises stretching the dough on a series of conveyors (1,2,3) while subjecting it to vibrations by means of rollers (5) so that the dough can be stretched without imparting pressure exceeding the yield point of its elasticity. Thus the gluten network structure is unharmed. Then the dough is frozen for preserving, and after a desired period of preservation the dough may be baked. By avoiding damage to the gluten network structure, the dough deflates less than conventionally treated dough during freezing and expands mo during the baking step, so that puffy and tasty bread results.
Inventors:
KAGEYAMA MINORU
KOBAYASHI MIKIO
KOBAYASHI MIKIO
Application Number:
JP20045487A
Publication Date:
June 01, 1994
Filing Date:
August 11, 1987
Export Citation:
Assignee:
RHEON AUTOMATIC MACHINERY CO
International Classes:
A21C3/02; A21D6/00; A21D8/02; (IPC1-7): A21D8/02
Domestic Patent References:
| JP4941556A | ||||
| JP54991B2 | ||||
| JP6028248B2 |
Attorney, Agent or Firm:
Takeshi Shimizu
Next Patent: METHOD AND DEVICE FOR GROWING GAAS SINGLE CRYSTAL