Title:
PREPARATION OF FROZEN BREAD DOUGH
Document Type and Number:
Japanese Patent JPH06292498
Kind Code:
A
Abstract:
PURPOSE: To easily obtain frozen bread dough which is satisfactorily stable through a long period by making dough from yeast, salt, flour including a dough improving agent and water, cutting it into small pieces, fermenting it in a specific condition, speedily freezing it at a specific temperature and storing. CONSTITUTION: Dough is made by mixing yeast, salt, flour including a dough improving agent such as the acetyltartaric ester of the monodiglyceride of fatty acid, the monodiglyceride of fatty acid, ascorbic acid or the mixture of those and water and cut into small pieces after a 10 to 15 min rest time at 20 to 25 deg.C. Next, each of the obtained small pieces is fermented at least 90 min in environment with about 30 to 32 deg.C temperature and 80 to 85 deg.C relative temperature and each of the fermented pieces is speedily frozen in the period of 15 to 45 min within environment of -40 deg.C to make the center of each piece reach a temperature between 0 and -4 deg.C. Then each frozen piece is stored at -20 deg.C to obtain the desired frozen bread dough.
Inventors:
NOERU HEEGENSU
GUIDOO KARO
GUIDOO KARO
Application Number:
JP2787494A
Publication Date:
October 21, 1994
Filing Date:
February 25, 1994
Export Citation:
Assignee:
BARILLA FLLI G & R
International Classes:
A21D2/18; A21D2/22; A21D6/00; A21D8/04; A21D10/02; A21D2/16; (IPC1-7): A21D8/04; A21D2/16; A21D2/18; A21D2/22; A21D6/00; A21D10/02
Attorney, Agent or Firm:
Takashi Ishida (3 others)
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