Title:
【発明の名称】パン又はペストリーの製造方法
Document Type and Number:
Japanese Patent JPH0683627
Kind Code:
B2
Abstract:
A method is provided for producing dough for bread or pastry in which no excessive pressure is imparted to the dough. In this method kneaded dough (4) is divided into dough portions (14), each portion (14) is weighed, and the dough portions (14) are placed to occupy a space proportional to the weight of each portion (14). By regulating the width and thickness of each portion (14), a dough strip (28) having uniform dimensions is provided. Then by stretching, cutting and shaping the dough strip (28), dough pieces shaped in the form of the final product (109) are produced. The possibility of the gluten network being damaged by an excessive pressure is eliminated. Thus puffy and tasty bread or pastry made of such dough, and having an excellent quality, can be provided when the dough is baked.
Inventors:
MORIKAWA MICHIO
HAYASHI TORAHIKO
TASHIRO YASUNORI
MUGISHIMA HIROFUMI
BAN NOBUO
HAYASHI TORAHIKO
TASHIRO YASUNORI
MUGISHIMA HIROFUMI
BAN NOBUO
Application Number:
JP1638488A
Publication Date:
October 26, 1994
Filing Date:
January 27, 1988
Export Citation:
Assignee:
RHEON AUTOMATIC MACHINERY CO
International Classes:
A21C3/02; A21C5/00; A21D8/00; A21D6/00; (IPC1-7): A21D8/00; A21C3/02; A21C5/00
Domestic Patent References:
| JPS63245631A |
Attorney, Agent or Firm:
Takeshi Shimizu