Title:
ホイロ済み冷凍パン生地
Document Type and Number:
Japanese Patent JP4443475
Kind Code:
B2
Abstract:
A method for making a dough product frozen after the final-proofing comprising the steps of (a) preparing a primary dough by mixing and kneading raw materials of the dough, (b) dividing the primary dough into some sections and then shaping each piece of the primary dough into an appropriate shape, (d) subjecting each divisional shaped dough to the final-proofing, and (e) freezing the final-proofed divisional shaped dough, is characterized in that each surface of the divisional shaped dough is coated with a quantity of material effective to reduce an escape of gas cells from the shaped dough before having each divisional shaped dough subjected to the final-proofing. In the aforesaid method, mixing and kneading is conducted at a temperature of 22°C to 27°C. Additionally, in the above said method, the final-proofing is conducted at a temperature of 22°C to 27°C. Further, a frozen bread dough product is made by utilizing the method mentioned above.
Inventors:
Hideo Ishikura
Application Number:
JP2005184417A
Publication Date:
March 31, 2010
Filing Date:
June 24, 2005
Export Citation:
Assignee:
Boulangerie Pinocchio Co., Ltd.
International Classes:
A21D6/00; A21D8/02
Domestic Patent References:
| JP61205437A | ||||
| JP2206033A | ||||
| JP61135532A | ||||
| JP61217845A | ||||
| JP2205437A |
Attorney, Agent or Firm:
Katsunori Sugimoto