Title:
パン生地又は半焼成パンの調製方法
Document Type and Number:
Japanese Patent JP2007521839
Kind Code:
A
Abstract:
The present invention relates to a method of preparing a bread dough and a part baked bread comprising. (a) mixing flour, water and optionally other bakery ingredients to form a bread dough: (b) optionally part baking the dough to obtain a part baked bread; and (c) applying an enzyme material with proteolytic activity to the outside surface of the dough or the part baked bread. The bread dough and part baked bread obtained by the present method offer the advantage that they can be baked to yield a bread product that will retain a crispy crust for a considerable period of time alter baking
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Inventors:
Hamel Robert Jan
Primo-Martin Christina
Primo-Martin Christina
Application Number:
JP2006554040A
Publication Date:
August 09, 2007
Filing Date:
February 16, 2005
Export Citation:
Assignee:
Wageningen Center for Food Sciences
International Classes:
A21D8/02; A21D6/00; A23L7/104; A21D8/04; A21D8/06; A21D10/00; A21D13/00; A21D15/02
Domestic Patent References:
| JPH09233994A | 1997-09-09 | |||
| JPH02231034A | 1990-09-13 | |||
| JPH03297345A | 1991-12-27 | |||
| JP2000270757A | 2000-10-03 | |||
| JP2000270758A | 2000-10-03 | |||
| JPH05168394A | 1993-07-02 | |||
| JP2003079305A | 2003-03-18 | |||
| JPS5621540A | 1981-02-28 |
Attorney, Agent or Firm:
Masaki Hirota