Title:
【発明の名称】発酵冷凍パンの製造方法
Document Type and Number:
Japanese Patent JPH0655101
Kind Code:
B2
Abstract:
A method of producing bread from preserved frozen dough is provided in which materials, including flour and L-cysteine in an amount of 0.003 to 0.01 % by weight of the flour, are mixed and kneaded to make a dough body, the dough body being rested, thinned, cut, fermented, frozen, and preserved, to provide consumers bread dough that can be baked immediately after the frozen dough body is taken out of a freezer, and which dough body has excellent expansion characteristics, and in which the resting step is of 30 to 200 minutes duration to improve the expansion characteristics of the bread.
Inventors:
Torahiko Hayashi
Application Number:
JP3877090A
Publication Date:
July 27, 1994
Filing Date:
February 20, 1990
Export Citation:
Assignee:
RHEON AUTOMATIC MACHINERY CO.,LTD.
International Classes:
A21D2/28; A21D6/00; A21D2/24; (IPC1-7): A21D2/28; A21D6/00
Domestic Patent References:
| JP239843A | ||||
| JP61152226A | ||||
| JP63222641A |
Attorney, Agent or Firm:
Takeshi Shimizu
Next Patent: CYCLONE