DANISH PASTRY AND PRODUCTION METHOD THEREOF

Japanese Patent JP2017112979

A

PROBLEM TO BE SOLVED: To provide a danish pastry in which moisture loss is suppressed even when the danish pastry is frozen after baking thereof, so that the danish pastry does not become in a state of being dried out and end parts of the danish pastry do not become tough, which comprises preferable texture of the danish pastry, and which can be stably molded even when a dough is thin.SOLUTION: A production method of the danish bread comprises: a dough for insertion production step for rolling a dough for insertion in which fat and kneaded dough are laminated in a layer-state, in which the fat mass is 15-24 mass% with respect to the kneaded dough mass, so that the rolled dough has a thickness of 2.5-3.5 mm; and a dough molding step for cutting the dough for insertion into a rectangle having 100-160 mm of one side length, folding the dough so that the other side is overlapped to a surface of the dough in which the one side is an axis, for molding the dough into an almost elliptic cylindrical shape whose long side length is 100-160 mm and whose short sides are laminated in threefold, in which a cut surface on the short sides are positioned to face in both sides of the molded dough, and a ratio of areas of the cut surfaces to whole surface area of the baked molded dough is 10-21%.SELECTED DRAWING: Figure 1

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TANAKA KATSUHISA

JP2015255457A

June 29, 2017

December 26, 2015

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TABLEMARK CO LTD

A21D13/80; A21D2/14

JPH10136894A	1998-05-26
JPH09155A	1997-01-07
JP2010063366A	2010-03-25
JP2002272361A	2002-09-24
JP2003219794A	2003-08-05
JP2015077094A	2015-04-23
JP2013021992A	2013-02-04
JP2014008040A	2014-01-20
JPS60149337A	1985-08-06

Mariko Ozeki

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