Title:
パン類の製造方法
Document Type and Number:
Japanese Patent JP6660867
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for manufacturing breads having springy and moist texture and suppressed reduction of texture with time at good workability and simply.SOLUTION: There is provided a manufacturing method of breads including preparing a pasty dough by mixing pregelatinized starch of 100 pts.mass and water of 200 to 500 pts.mass, kneading the material containing non-pregelatinized starch and water to prepare dough and then mixing the dough and the pasty dough to obtain breads dough and fermenting the breads dough, and heating the fermented breads dough.SELECTED DRAWING: None
Inventors:
Watanabe Tsuyoshi
Eiji Yamamoto
Sadao Nagata
Eiji Yamamoto
Sadao Nagata
Application Number:
JP2016217179A
Publication Date:
March 11, 2020
Filing Date:
November 07, 2016
Export Citation:
Assignee:
NISSHIN FLOUR MILLING CO.,LTD.
International Classes:
A21D2/36
Domestic Patent References:
| JP59156236A | ||||
| JP2015070807A |
Attorney, Agent or Firm:
Alga Patent Office, a patent business corporation
Toshio Takano
Toshio Nakajima
Masaki Murata
Hiroto Yamamoto
Toshio Takano
Toshio Nakajima
Masaki Murata
Hiroto Yamamoto