Title:
PREPARATION OF BAKERY PRODUCT HAVING LAMINATED STRUCTURE
Document Type and Number:
Japanese Patent JP3161632
Kind Code:
B2
Abstract:
PURPOSE: To provide a process for giving a bakery product having a laminated structure with excellent float, volume and inner layer even by using a milk fat-containing oil and fat such as butter as the folding oil and fat.
CONSTITUTION: The objective bakery product having laminated structure is produced by kneading an oil and fat to a stiffness of 350-1,500g/cm2 after controlling to ≤10°C and using the oil and fat as an oil and fat for folding.
Inventors:
Yasuo Okutomi
Sumitake Kasamatsu
Norio Iwaki
Shinji Tanaka
Sumitake Kasamatsu
Norio Iwaki
Shinji Tanaka
Application Number:
JP20886792A
Publication Date:
April 25, 2001
Filing Date:
August 05, 1992
Export Citation:
Assignee:
Asahi Denka Kogyo Co., Ltd.
International Classes:
A21D2/16; A21D8/02; (IPC1-7): A21D8/02; A21D2/16
Domestic Patent References:
| JP6474943A | ||||
| JP2177848A | ||||
| JP5911142A | ||||
| JP4173048A | ||||
| JP4823953A | ||||
| JP239843A |
Attorney, Agent or Firm:
Osamu Hatori