METHOD FOR PRODUCING FROZEN BREAD DOUGH NEEDING NO THAWING OR FERMENTATION STEP

WIPO Patent Application WO/2011/087152

A1

Provided is a shaped frozen bread dough from which a baked bread product having favorable qualities (taste, texture, flavor, appearance (richness), etc.) can be prepared using a commonly employed baking system, without needing any special system for thawing and fermenting. A bread dough having a continuous multi-layered structure is prepared by using a cereal flour composition containing yeast and a fat composition (fat for folding-in). Next, the bread dough is shaped into a desired form and then a dent corresponding to 13-70% relative to the length in the longitudinal direction of the shaped article (preferably the dent depth being 33-90% relative to the maximum thickness of the shaped article before forming the dent) is formed on the surface of the thickest part of the shaped article.

MASUDA, Yasuyuki (1177-1 Oyanagi, Shimada-sh, Shizuoka 01, 〒4270101, JP)
増田　泰之 (〒01 静岡県島田市大柳１１７７－１味の素ベーカリー株式会社内 Shizuoka, 〒4270101, JP)
KAGA, Chifumi (1177-1 Oyanagi, Shimada-sh, Shizuoka 01, 〒4270101, JP)

JP2011/051040

July 21, 2011

January 14, 2011

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AJINOMOTO CO., INC. (15-1, Kyobashi 1-chome Chuo-k, Tokyo 15, 〒1048315, JP)
味の素株式会社 (〒15 東京都中央区京橋一丁目１５番１号 Tokyo, 〒1048315, JP)
MASUDA, Yasuyuki (1177-1 Oyanagi, Shimada-sh, Shizuoka 01, 〒4270101, JP)
増田　泰之 (〒01 静岡県島田市大柳１１７７－１味の素ベーカリー株式会社内 Shizuoka, 〒4270101, JP)

A21D8/02; A21D6/00

TAKAHASHI, Fumiko (INC. Intellectual Property Department 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-sh, Kanagawa 81, 〒2108681, JP)

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