ホイロ発酵済みパン類用冷凍生地の製造方法

Title:

ホイロ発酵済みパン類用冷凍生地の製造方法

Document Type and Number:

Japanese Patent JP5739199

Kind Code:

B2

Abstract:

Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final proofing immediately before baking falls within a range of 1.3 to 2.1 cm3/g.

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Inventors:

Ryuji Uemura
Tadashi Yoshida

Application Number:

JP2011062258A

Publication Date:

June 24, 2015

Filing Date:

March 22, 2011

Export Citation:

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Assignee:

NISSHIN FLOUR MILLING CO.,LTD.

International Classes:

A21D6/00; A21D2/18; A21D2/22; A21D2/26; A21D13/00

Domestic Patent References:

JP11507841A
JP60133827A
JP2011036133A
JP2150229A
JP6014693A
JP2007000086A
JP2008054545A
JP9506772A
JP11123046A
JP58116625A
JP59106251A
JP49041556A
JP11505416A
JP5252858A
JP61152226A
JP2003274844A

Foreign References:

EP0114450A1

Other References:

田中康夫、中江利昭,5.冷凍生地の製造 5-1~5-4,冷凍生地の理論と実際,株式会社食研センター,1982年11月 1日,初版,p.157-167

Attorney, Agent or Firm:

Osamu Hatori

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