Title:
ホイロ発酵済みパン用冷凍生地の製造方法及びパン類の製造方法
Document Type and Number:
Japanese Patent JP7293073
Kind Code:
B2
Abstract:
To provide final fermented bread frozen dough capable of easily manufacturing bread excellent in volume and food texture while reducing the labor and skill level required for breadmaking.SOLUTION: Final fermented bread frozen dough of the present invention is characterized by freezing the dough after final fermentation that is obtained by blending 0.2-3 pts.mass of active gluten, 0.2-3 pts.mass of gliadin, and 0.2-3 pts.mass of a thickener relative to 100 pts.mass of cereal flour mainly composed of bread wheat flour, and then blending enzyme comprising at least α-amylase.SELECTED DRAWING: None
Inventors:
Kazumin Tsukamoto
Tetsuya Hirose
Satoshi Kishima
Tetsuya Hirose
Satoshi Kishima
Application Number:
JP2019178106A
Publication Date:
June 19, 2023
Filing Date:
September 27, 2019
Export Citation:
Assignee:
NISSHIN FLOUR MILLING CO.,LTD.
International Classes:
A21D2/26; A21D6/00; A21D8/04
Domestic Patent References:
| JP2012196176A | ||||
| JP2150229A | ||||
| JP8196200A | ||||
| JP2018042532A | ||||
| JP8066147A | ||||
| JP2007014253A | ||||
| JP2005168499A | ||||
| JP2004201507A | ||||
| JP2008142016A |
Foreign References:
| EP0542353A1 |
Other References:
製パンに於ける小麦(9) 4.ドウ6,Pain,2007年,Vol.54,p.42-45
丹下 幹子,小麦たん白「グリアジン」の製パンへの応用,月刊フードケミカル,2006年,vol.22, No.9,p.29-36
丹下 幹子,小麦たん白「グリアジン」の製パンへの応用,月刊フードケミカル,2006年,vol.22, No.9,p.29-36
Attorney, Agent or Firm:
Patent Attorney Showa International Patent Office