Title:
METHOD FOR PRODUCING BREAD
Document Type and Number:
Japanese Patent JP2017176106
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing bread, making machine resistance of bread dough excellent, and making aging of obtained bread slow, compared to a straight method, while being a production method using pre-dough (soaker dough) according to the straight method, and enabling obtaining moist bread.SOLUTION: A method for producing bread includes: a kneading step [I] of adding water to the total quantity or part of grain flour having wheat flour as the main constituent, to be used for bread-making, and kneading under reduced pressure so as to produce pre-dough; and a kneading step [II] of adding the other remaining bread-making raw materials including yeast to the pre-dough, and kneading under normal pressure so as to obtain bread dough. Bread is produced by making the pre-dough stand for 5 min to 3 hours between the kneading step [I] and kneading step [II]. In kneading under reduced pressure, a gauge pressure is -0.01 MPa or less, preferably (-0.05)-(-0.1) MPa. In the kneading step [I], it is possible to previously knead under normal pressure before kneading under reduced pressure.SELECTED DRAWING: None
Inventors:
KAMIMURA RYUJI
NORO TAKUJI
NORO TAKUJI
Application Number:
JP2016071557A
Publication Date:
October 05, 2017
Filing Date:
March 31, 2016
Export Citation:
Assignee:
NISSHIN FLOUR MILLING INC
International Classes:
A21D6/00; A21D8/02
Attorney, Agent or Firm:
Masaki Hirota
Seiji Ozawa
Yusaku Tokai
Kazuhiro Matsuda
Makoto Horiuchi
Masako Yamauchi
Shuichi Sonomoto
Akihiro Yamamura
Seiji Ozawa
Yusaku Tokai
Kazuhiro Matsuda
Makoto Horiuchi
Masako Yamauchi
Shuichi Sonomoto
Akihiro Yamamura