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Title:
MANUFACTURE OF BREAD
Document Type and Number:
Japanese Patent JP3811905
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide bread provided with soft taste whose crust generated by baking is thin without using additives such as a hardening preventing agent. SOLUTION: First stage fermentation for mixing the flour of 40-70 pts.wt. among the 100 pts.wt. of all raw material flour and the large amount of water equal to or more than 90wt.% of the using flour and equal to or less than 70 pts.wt. of all the raw material flour with all or large part of sub materials and fermenting them for 30 minutes to 2 hours and second stage fermentation for adding the residual amount of the flour, mixing them and fermenting them for 30 minutes to 2 hours are performed. The baked bread becomes voluminous, the taste is soft, an inner side is white and the crust is thin.

Inventors:
Kazuo Nishimura
Hidetoshi Hase
Masahide Otsuki
Application Number:
JP5817296A
Publication Date:
August 23, 2006
Filing Date:
February 07, 1996
Export Citation:
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Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A21D6/00; A21D8/02; (IPC1-7): A21D8/02; A21D6/00
Domestic Patent References:
JP61096943A
JP5022100B1
JP722485B2
JP61271941A
JP4720392A
JP60217846A
JP5722641A
Attorney, Agent or Firm:
Satoshi Nakajima



 
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