PRODUCTION OF BREAD USING FROZEN DOUGH

Title:

PRODUCTION OF BREAD USING FROZEN DOUGH

Document Type and Number:

Japanese Patent JPH09107870

Kind Code:

A

Abstract:

To provide a method for producing bread using frozen dough capable of suppressing fish-eye development of the product bread while maintaining flavor of the final product bread irrespective of the kind of yeast, fundamental stock formulation proportion and the processing temperature being conventionally taken in frozen dough bakery process.

In this bakery process, based on the volume of the dough prepared by kneading fundamental stocks, dough expansion is halted at up to 1.5-2 times in the initial fermentation process prior to freezing the dough, or up to 1.5-2.5 times in the case of combined use of a bakery improver.

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Inventors:

ANDO MASAYASU
ICHIGEN SETSU
ARAFUNE YUKA

Application Number:

JP27095895A

Publication Date:

April 28, 1997

Filing Date:

October 19, 1995

Export Citation:

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Assignee:

ORIENTAL YEAST CO LTD

International Classes:

A21D6/00; A21D8/02; (IPC1-7): A21D6/00; A21D8/02

Attorney, Agent or Firm:

Kyozo Yuasa (6 people outside)

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