Title:
パン生地組成物及びイースト発酵された冷凍パン製品をベーキングする方法
Document Type and Number:
Japanese Patent JP2006502737
Kind Code:
A
Abstract:
A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: pre-forming the dough into open molds shaped suitably for the bread product; pre-proofing the dough for less than 30 minutes in at least 70% relative humidity at a temperature in the range of 80°F to 100°F; freezing the pre-proofed dough to a temperature below 0°C; partially defrosting the dough for a period of time of 60 minutes or less; and placing the partially defrosted dough in a pre-heated oven at a temperature of about 170°C to 180°C produce the bread product in less than 3 hours.
Inventors:
John Cooper
Application Number:
JP2004546634A
Publication Date:
January 26, 2006
Filing Date:
October 18, 2002
Export Citation:
Assignee:
Maple Leaf Bakery Incorporated
International Classes:
A21D2/00; A21D6/00; A21D8/06; A21D10/02
Domestic Patent References:
| JPS58116625A | 1983-07-11 | |||
| JPH078159A | 1995-01-13 | |||
| JPH08196199A | 1996-08-06 | |||
| JPH03183431A | 1991-08-09 | |||
| JPH11506338A | 1999-06-08 | |||
| JPH11221017A | 1999-08-17 | |||
| JP2001161258A | 2001-06-19 | |||
| JP2000270757A | 2000-10-03 | |||
| JPH08266214A | 1996-10-15 |
Attorney, Agent or Firm:
Yoshihiro Tsunoda
Yasu Furukawa
Toshio Nishitani
Keiji width
Izumi Uchiyama
Yosuke Koreeda
Yasu Furukawa
Toshio Nishitani
Keiji width
Izumi Uchiyama
Yosuke Koreeda