Title:
METHOD FOR PRODUCING BREAD
Document Type and Number:
Japanese Patent JP3131050
Kind Code:
B2
Abstract:
PURPOSE: To provide the improved method for producing the bread, not requiring a special temperature controller for the production of an intermediate product, capable of stably proceeding the fermentation at the ordinary temperature for a long time, and capable of stably producing the bread product having an excellent quality.
CONSTITUTION: This method for producing a bread dough comprises adding at least one kind of calcium carbonate, a glycerol fatty acid ester and albumen, a part of salt to be added, and at least a part of yeast to be added to the major part of wheat flour, adding water to the mixture, kneading the mixture into the intermediate product, fermenting the intermediate product at the ordinary temperature for 10-24 hr, adding the remaining amount of the wheat flour, prescribed amounts of the salt, sucrose and fats and oils and the residual yeast, and a prescribed amount of the water to the fermented product, and mainly kneading the mixture.
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Inventors:
Manabu Takami
Nao Ide
Kiyonori Tokumitsu
Nao Ide
Kiyonori Tokumitsu
Application Number:
JP28143192A
Publication Date:
January 31, 2001
Filing Date:
October 20, 1992
Export Citation:
Assignee:
Kumamoto Flour Milling Co., Ltd.
International Classes:
A21D2/02; A21D2/14; A21D2/16; A21D2/34; A21D8/02; (IPC1-7): A21D8/02; A21D2/02; A21D2/14; A21D2/16; A21D2/34
Domestic Patent References:
| JP60186243A | ||||
| JP54105255A | ||||
| JP2268635A |
Attorney, Agent or Firm:
Hideo Takino (1 outside)