Title:
PROCESS FOR PRODUCTION OF SOFT BAKERY PRODUCT STORABLE AT ROOM TEMPERATURE
Document Type and Number:
Japanese Patent JP2017143828
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a process for the production of a soft bakery product which can be stored at room temperature without the aid of food additives, and which keeps its softness characteristics as far as possible unchanged for a storage period at room temperature of at least one week without having to use modified-atmosphere packaging.SOLUTION: The process for the production includes the steps of: a) providing a semi-finished product obtained from flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the bakery product, in an amount for bringing about an increase of at least 10% of the moisture content of the bakery product.SELECTED DRAWING: None
Inventors:
ROBERTO BUTTINI
CORRADO FERRARI
GIANCARLO RIBOLDI
CORRADO FERRARI
GIANCARLO RIBOLDI
Application Number:
JP2017016520A
Publication Date:
August 24, 2017
Filing Date:
February 01, 2017
Export Citation:
Assignee:
BARILLA FLLI G & R
International Classes:
A21D15/00
Domestic Patent References:
| JP2011510633A | 2011-04-07 |
Foreign References:
| FR1481243A | 1967-05-19 | |||
| US4159348A | 1979-06-26 | |||
| US4362751A | 1982-12-07 |
Attorney, Agent or Firm:
Atsushi Nakajima
Kato Kazunori
Kato Kazunori