製パン方法および製品

Japanese Patent JP5254394

B2

Preparation of a baked bread product (A) comprises: obtaining a dough (I) formed, fermented and ready to be baked; prebaking (I) in a oven until its crumb is coagulated and a crust is formed and colored; quick-freezing of the prebaked (I); final baking of the frozen prebaked (I) by passing the frozen prebaked (I) through an oven for a time lower or equal to 5 minutes at 200-260[deg]C (preferably equal or lower than 3 minutes at 200-260[deg]C). Independent claims are also included for: (1) bread making improver used in the process comprises: either a stabilizer (such as cellulose derivatives, pregelatinized starches or pregelatinized cereal flours), whey and dextrose; or a bread making pregelatinized cereal flour (preferably pregelatinized wheat flour) and amyloglucosidase (preferably a hemicellulase supplying sugars with 5 carbon atoms and/or a exoamylase supplying maltose); (2) use of bread making improver for the preparation of the (I); and (3) frozen prebaked dough.

JP2000193356	CONSTANT TEMPERATURE AND CONSTANT HUMIDITY OVEN
WO/2011/162465	DOUGHNUT-TYPE CAKE AND PRODUCTION METHOD THEREFOR
JPH02182145	PRODUCTION OF BREAD

Philip, Dev Mulberry
Norbert and Gruyet
Hubert, m
Jean-Jacques, Mucha Bread

JP2011084774A

August 07, 2013

April 06, 2011

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LESAFFRE ET CIE

A21D15/02; A21D2/18; A21D2/22; A21D2/26; A21D8/04; A21D8/06; A21D13/00

JP6141983A
JP7103491A
JP7213436A
JP6018051A
JP2004516021A
JP2001161258A
JP2001526058A
JP2000513568A
JP2000509285A
JP11509082A
JP7203953A
JP49014650A
JP2003219794A
JP8196199A
JP5041938A
JP62104537A

WO2004023879A1

Getreide mehl brot. 2000, Vol.54, No.2, p.110-120
田中康夫、外1名 編,製パンの科学 製パンプロセスの科学,株式会社光琳,1997年10月30日,第2版,p.207-223