Title:
【発明の名称】パンまたはペーストリーの成形保存方法
Document Type and Number:
Japanese Patent JPH0640794
Kind Code:
B2
Abstract:
A method is provided for producing bread of a good quality from frozen dough. In this method the dough (4) is rested at least five minutes within a temperature range of 0 DEG C to 16 DEG C, before it is stretched. Such a dough rested at such a cool condition can be readily stretched, and the stability of the stretched dough is improved over the prior art. In the stretching step, the dough is stretched while being subjected to vibrations so that the dough can be stretched without imparting pressure exceeding the yield point of its elasticity. Thus during the stretching step the gluten network of the dough is unharmed.
More Like This:
| WO/2023/057983 | MACHINE FOR MAKING A DOUGH SHEET |
| WO/2018/071948 | DEVICE FOR FORMING A DOUGH STRIP |
Inventors:
KAGEYAMA MINORU
KOBAYASHI MIKIO
KOBAYASHI MIKIO
Application Number:
JP20652588A
Publication Date:
June 01, 1994
Filing Date:
July 26, 1988
Export Citation:
Assignee:
RHEON AUTOMATIC MACHINERY CO
International Classes:
A21C3/02; A21D6/00; A21D8/02; (IPC1-7): A21D8/02
Domestic Patent References:
| JP4941556A | ||||
| JP5729243A | ||||
| JP51112542A | ||||
| JP54991B2 |
Attorney, Agent or Firm:
Takeshi Shimizu
Next Patent: 高温焼成炉における耐酸化・耐変形炉芯管