複合パン生地

Japanese Patent JP7248409

B2

To provide complex bread dough capable of obtaining a complex bakery product having a large volume and an appearance added with pie pastry including irregular large cracks like puff on the surface, in which the pie pastry has crispy texture, inner dough has soft and moist texture, and the difference between these textures can be preserved for a long period of time, and to also provide the aforementioned complex bakery product, and further a method of manufacturing the aforementioned complex bakery product.SOLUTION: There are provided complex bread dough using paste pie dough as topping dough and using confectionary bread dough as inner dough, and also provided a complex bakery product obtained by heating the complex bread dough, and a method of manufacturing the complex bakery product comprising heating the complex bread dough.SELECTED DRAWING: None

JPH08173017	METHOD FOR FREEZING BREAD DOUGH AFTER TERTIARY FERMENTATION AND THEN BAKING BREAD
JP2023104924	MIXED POWDER FOR WESTERN CONFECTIONERY, DOUGH AND WESTERN CONFECTIONERY
WO/2001/067872	DOUGH AND CONTAINER COMBINATION AND METHOD FOR MAKING SAME

Cotton Fabric Masahisa
Ryuta Konaka

JP2018203332A

March 29, 2023

October 29, 2018

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ADEKA CORPORATION

A21D10/02; A21D2/16; A21D13/13; A23D7/00

JP2012239462A
JP2017018018A

スーパーサンライズクラッシュメロンパン, [online], 10-08-2013 uploaded, [Retrieved on 29-08-2022], Retrieved from the internet:
パイを使ったサクサクメロンパン......の試作, [online], 26-03-2014 uploaded, [Retrieved on 30-08-2022], Retrieved from the internet:
練りパイの作り方, [online], 24-03-2014 uploaded, [Retrieved on 29-08-2022], Retrieved from the internet:
苦瓜のレシピ帳, [online], 05-05-2014 uploaded, [Retrieved on 29-08 -2022], Retrieved from the internet:

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