JPH0775510B2 - Bread making method - Google Patents
Bread making methodInfo
- Publication number
- JPH0775510B2 JPH0775510B2 JP63016381A JP1638188A JPH0775510B2 JP H0775510 B2 JPH0775510 B2 JP H0775510B2 JP 63016381 A JP63016381 A JP 63016381A JP 1638188 A JP1638188 A JP 1638188A JP H0775510 B2 JPH0775510 B2 JP H0775510B2
- Authority
- JP
- Japan
- Prior art keywords
- bread dough
- yeast
- weight
- amount
- wheat flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000008429 bread Nutrition 0.000 title claims description 47
- 238000000034 method Methods 0.000 title claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 241000209140 Triticum Species 0.000 claims description 18
- 235000021307 Triticum Nutrition 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 9
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 9
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 9
- 229960003681 gluconolactone Drugs 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 9
- 239000003925 fat Substances 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000010855 food raising agent Nutrition 0.000 claims description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、単にパン生地を焼成することによって好まし
いパン風味を有し且つ弾力のあるパン様の組織を有する
パンを作ることができるパン生地の製造法に関し、更に
は電子レンジでの加熱によっても略同様の風味と組織を
有するものができるパン生地の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION Industrial Field of the Invention The present invention relates to the production of bread dough which has a desirable bread flavor and has a bouncy bread-like structure by simply baking the dough. More specifically, the present invention relates to a method for producing bread dough that can have substantially the same flavor and texture even when heated in a microwave oven.
（従来の技術） 従来、パンを製造する方法としては、イーストを使用し
て醗酵させた後、焼成する方法、及び炭酸水素ナトリウ
ム等の化学膨脹剤を使用して焼成する方法に大別するこ
とができる。後者の方法の一例として、小麦粉、水及び
化学膨脹剤を含有するパン生地において、アルカリ性膨
脹剤添加生地の層と酸性膨脹剤添加生地の層とを含有し
ており、かつ膨脹していることを特徴とするパン生地
（特開昭61-141834号）やベーキングパウダーの含有率
が1.0〜4.5重量％であり、かつ乳化剤の含有率が0.3〜
３重量％であることを特徴とする電子レンジ用プレミッ
クス（特開昭62-96032号）などがある。(Prior Art) Conventionally, as a method for producing bread, it is roughly classified into a method in which yeast is fermented and then baked, and a method in which a chemical expander such as sodium hydrogen carbonate is used for baking. You can As an example of the latter method, in a bread dough containing flour, water and a chemical leavening agent, the bread dough layer containing an alkaline leavening agent-added dough and the layer containing an acidic leavening agent-added dough, and is expanded The bread dough (JP-A-61-141834) and baking powder content is 1.0 to 4.5% by weight, and the emulsifier content is 0.3 to
There is a premix for a microwave oven (Japanese Patent Laid-Open No. 62-96032) characterized by being 3% by weight.
（発明が解決しようとする問題点） イーストを使用したパンは風味、組織共に優れたもので
あるが、パン生地を醗酵させるのに時間がかかり、その
ために醗酵用の場所や設備を多く必要とする、という問
題があった。一方、化学膨脹剤を使用する場合は、上記
のような問題点を解消することができるものの、イース
トを使用した場合のようなパンの風味や組織と略同じ程
度の品質のパンを得ることができない、という問題があ
った。(Problems to be solved by the invention) Bread using yeast is excellent in both flavor and texture, but it takes time to ferment the bread dough, which requires a lot of place and equipment for fermentation. , There was a problem. On the other hand, when a chemical leavening agent is used, although the above-mentioned problems can be solved, it is possible to obtain bread with a quality similar to the flavor and texture of bread like when yeast is used. There was a problem that I could not.
（問題点を解決するための手段） 本発明の基本的な考え方は、パン風味をイーストでパン
様膨脹組織を化学膨脹剤で実現しようとするものであ
る。こうした基本的な考え方から導き出された本発明の
要旨は、小麦粉の一部をイースト醗酵させた後、加熱処
理してイーストを失活させ、その後残りの小麦粉と化学
膨張剤、油脂を添加し、必要により更に水を添加、混合
してパン生地とすることを特徴とするパン生地の製造法
である。(Means for Solving the Problems) The basic idea of the present invention is to realize a bread flavor with yeast and a bread-like expanding tissue with a chemical expanding agent. The gist of the present invention derived from such a basic idea is that after yeast fermentation of a part of the wheat flour, the yeast is inactivated by heat treatment, and then the remaining wheat flour and a chemical expansion agent, fats and oils are added, If necessary, water is further added and mixed to obtain bread dough, which is a method for producing bread dough.
以下に本発明の内容を詳述する。The details of the present invention will be described below.
本発明においては、予め小麦粉の一部をイースト醗酵さ
せることが重要であり、且つ本発明の特徴のひとつであ
る。具体的には、イースト醗酵させる小麦粉の量は使用
する小麦粉の全重量に対し20〜40重量％程度が好まし
い。イースト醗酵させる小麦粉の量が少すぎるとイース
ト臭が強く出て風味に悪影響を与える原因になりやす
く、反対に該小麦粉の量が多くなりすぎるとイースト醗
酵後の生地の粘度が高くなりすぎ、その結果後工程での
作業性が悪くなってくる。イースト醗酵処理にあたって
は、水をイースト醗酵させる小麦粉の量に対し1.3倍以
上添加するのが好ましい。この場合、水の添加量の上限
はパン生地中の水分量を重量比で小麦粉の全量100に対
し45〜55にするに充分な量である。添加する水の量が少
くなってくると、イースト醗酵した生地の粘度が高くな
り、以降の工程における取り扱い上の効率が悪くなって
くる。醗酵条件としては常法に則って実施すればよく、
具体的には35℃前後の温度で30〜60分間程度で充分であ
る。醗酵処理が不十分であればイースト臭が残り、反対
に醗酵処理が過充分になるとやや酸味が強くなる傾向に
ある。尚、上記醗酵効率を高めるために砂糖等を添加す
る方が好ましい。In the present invention, it is important to ferment part of the wheat flour in advance with yeast, and it is one of the features of the present invention. Specifically, the amount of wheat flour to be yeast-fermented is preferably about 20 to 40% by weight based on the total weight of the wheat flour used. If the amount of wheat flour to be yeast-fermented is too small, it tends to cause a strong yeast odor and adversely affect the flavor. Conversely, if the amount of flour is too large, the viscosity of the dough after yeast fermentation becomes too high, As a result, workability in the subsequent process becomes poor. In the yeast fermentation treatment, it is preferable to add water in an amount 1.3 times or more the amount of wheat flour to be yeast-fermented. In this case, the upper limit of the amount of water added is an amount sufficient to adjust the amount of water in the dough to 45 to 55 with respect to the total amount of wheat flour of 100. When the amount of added water becomes small, the viscosity of the yeast-fermented dough becomes high and the handling efficiency in the subsequent steps becomes poor. Fermentation conditions may be carried out in accordance with a conventional method,
Specifically, a temperature of around 35 ° C for about 30 to 60 minutes is sufficient. If the fermentation process is insufficient, the yeasty odor will remain, and on the contrary, if the fermentation process is excessive, the sourness will tend to be slightly stronger. Incidentally, it is preferable to add sugar or the like in order to enhance the fermentation efficiency.
イースト醗酵処理後、加熱処理してイーストを失活させ
る。イーストを失活させるのは、イースト醗酵を停止さ
せ、好ましいイースト醗酵状態を維持させるためであ
る。従って、この加熱処理条件としてはイーストを失活
させるに充分な条件であればよく、具体的には60〜65℃
で75〜20分間程度の加熱条件である。After the yeast fermentation treatment, the yeast is inactivated by heat treatment. The yeast is inactivated in order to stop the yeast fermentation and maintain a favorable yeast fermentation condition. Therefore, the heat treatment conditions may be sufficient to inactivate the yeast, specifically, 60 to 65 ° C.
The heating condition is about 75 to 20 minutes.
このようにしてイースト醗酵処理された生地は、その後
残りの小麦粉と化学膨脹剤、油脂等を添加し、必要によ
り更に水と共に混合してパン生地とされる。ここで使用
される化学膨脹剤としては例えば炭酸水素ナトリウムに
酸を添加した通常市販されているタイプのものをそのま
ま使用してもよく、添加される酸としてはグルコノデル
タラクトン、酒石酸、リン酸塩等を例示することができ
るが、炭酸水素ナトリウムとグルコノデルタラクトンと
の組み合わせが最も好ましい。この場合、グルコノデル
タラクトンをグリセリン脂肪酸エステルでコーティング
する方がよく、これによってグルコノデルタラクトンの
機能を有効に保持することが可能となる。炭酸水素ナト
リウムの添加量は重量比で小麦粉の全量100に対し1.5〜
1.8で、グルコノデルタラクトンのそれは3.0〜3.5であ
ることが好ましい。The dough thus yeast-fermented is then added with the remaining flour, a chemical leavening agent, fats and oils, and if necessary, further mixed with water to obtain bread dough. As the chemical expansion agent used here, for example, a commercially available type obtained by adding an acid to sodium hydrogen carbonate may be used as it is, and the added acid may be glucono delta lactone, tartaric acid, phosphoric acid. Although salts and the like can be exemplified, a combination of sodium hydrogen carbonate and glucono delta lactone is most preferable. In this case, it is better to coat glucono delta lactone with a glycerin fatty acid ester, which makes it possible to effectively retain the function of glucono delta lactone. The amount of sodium hydrogen carbonate added is 1.5 to 100 parts by weight of wheat flour by weight ratio.
At 1.8, that of glucono delta lactone is preferably 3.0-3.5.
次に、油脂と水との添加量はパン生地の焼成後のパンの
膨化組織に影響を与える。本発明の目的とする弾力のあ
るパン様組織とするためには、油脂の添加量を重量比で
小麦粉の全量100に対し10〜20とするのが好ましい。該
油脂の添加量が少い場合にはパン生地の焼成後における
膨化が悪くなり、反対に、その添加量が多くなってくる
と焼成後における組織がパンの組織とは異なるスポンジ
状となって本発明の目的を達成し難くなってくる。上記
油脂の種類としては、バター、マーガリン、ショートニ
ング等が例示できる。一方、水の添加量は、パン生地中
の水分量を重量比で小麦粉の全量100に対し45〜55とす
るに充分な量である。水の添加量が少い場合にはパン生
地の焼成後の組織が密で堅いものになり、反対に、その
添加量が多くなってくると該組織がスポンジ状となる傾
向にある。こうした傾向は、パン生地を電子レンジで加
熱した場合に殊に顕著に現われる。尚、水の添加時期は
前述した如く、イースト醗酵時に全量を添加してもよ
く、イースト醗酵時に必要量を添加し、残りの水をイー
スト醗酵後、他の原料と共に添加・混合する時に添加し
てもよい。Next, the addition amount of oil and fat affects the puffed texture of the bread after baking the bread dough. In order to obtain the elastic bread-like structure which is the object of the present invention, it is preferable that the amount of the fats and oils added is 10 to 20 with respect to the total amount of wheat flour of 100 by weight ratio. When the amount of the fats and oils added is small, the swelling of the bread dough becomes poor after baking. It becomes difficult to achieve the object of the invention. Examples of the types of fats and oils include butter, margarine, and shortening. On the other hand, the amount of water added is sufficient to make the amount of water in the bread dough be 45 to 55 with respect to the total amount of wheat flour of 100 by weight. When the amount of water added is small, the texture of the bread dough after baking becomes dense and firm, and conversely, when the amount of water added is large, the texture tends to become spongy. This tendency is particularly remarkable when the dough is heated in a microwave oven. As described above, the water may be added at the time of yeast fermentation in the total amount, and the necessary amount may be added at the time of yeast fermentation, and the remaining water may be added at the time of adding and mixing with other raw materials after yeast fermentation. May be.
次に、本発明のパン生地に保存性をもたせる方法とし
て、該パン生地の水分活性（Aw）を0.93以下とするこ
と、および該パン生地にアルコールを３重量％含有させ
る方法を例示することができる。パン生地のAwを0.93以
下にする方法としてはソルビットを添加する方法が例示
でき、パン生地中にアルコールを３重量％含有させる方
法としてはパン生地原料の一つとしてアルコールを使用
すればよい。Next, as a method for imparting a shelf life to the bread dough of the present invention, the water activity (Aw) of the bread dough can be set to 0.93 or less, and a method of containing 3% by weight of alcohol in the bread dough can be exemplified. An example of a method for adjusting the Aw of the bread dough to 0.93 or less is a method of adding sorbit. As a method for adding 3% by weight of alcohol to the bread dough, alcohol may be used as one of the dough ingredients.
（実施例） 実施例１ 小麦粉100重量部の内、23.2重量部を取り出し、これに
ドライイースト1.8重量部、砂糖1.8重量部、水46.4重量
部を添加・混合した後、35℃で30分間イースト醗酵させ
た。その後、60℃で75分間加熱処理してイースト醗酵を
終了させた。その後、残りの小麦粉76.8重量部、炭酸水
素ナトリウム1.74重量部、グルコノデルタラクトン3.48
重量部、脱脂粉乳3.48重量部、バター15重量部、ゴール
ドヨーク（キューピータマゴ（株））3.48重量部、食塩
1.94重量部、を添加・混合してパン生地を得た。(Example) Example 1 Out of 100 parts by weight of wheat flour, 23.2 parts by weight was taken out, 1.8 parts by weight of dry yeast, 1.8 parts by weight of sugar, and 46.4 parts by weight of water were added and mixed, and then the yeast was kept at 35 ° C for 30 minutes. Fermented. Thereafter, the yeast fermentation was terminated by heating at 60 ° C. for 75 minutes. Then, the remaining flour 76.8 parts by weight, sodium hydrogen carbonate 1.74 parts by weight, glucono delta lactone 3.48 parts by weight.
Parts by weight, skim milk powder 3.48 parts by weight, butter 15 parts by weight, Gold York (Kewpie Egg Co., Ltd.) 3.48 parts by weight, salt
1.94 parts by weight was added and mixed to obtain bread dough.
このようにして得られたパン生地を電子レンジ（出力50
0Kw、周波数60MHz）で１分間加熱処理してパンを得た。The dough obtained in this way was microwaved (output 50
A bread was obtained by heat treatment for 1 minute at 0 Kw and a frequency of 60 MHz.
実施例２ グルコノデルタラクトンを予めグリセリン脂肪酸エステ
ルでコーティング処理したものを使用すること、ソルビ
ットを17.44重量部添加すること、アルコールを6.13重
量部添加すること、以外は全て実施例１と同様の方法で
処理してパン生地を得た。Example 2 The same method as in Example 1 except that gluconodelta lactone was previously coated with glycerin fatty acid ester, 17.44 parts by weight of sorbit was added, and 6.13 parts by weight of alcohol was added. To obtain bread dough.
このようにして得られたパン生地のAwは0.93で、アルコ
ール含量は3.0重量％であった。次に、該パン生地を冷
蔵下で２週間保存した後、実施例１と同様の条件で電子
レンジで加熱処理してパンを得た。The bread dough thus obtained had an Aw of 0.93 and an alcohol content of 3.0% by weight. Next, the bread dough was stored under refrigeration for 2 weeks and then heat-treated in a microwave oven under the same conditions as in Example 1 to obtain bread.
（効果） 本発明の方法によって得られたパン生地は、必要な時に
オーブン等によって焼成するだけで簡単に好ましい風味
と組織を有したパンを得ることができる。また、従来、
出来なかった電子レンジによる加熱によっても略同様の
風味および組織を有するものを作ることが可能となっ
た。(Effect) The bread dough obtained by the method of the present invention can easily obtain bread having a desired flavor and texture simply by baking it in an oven or the like when necessary. In addition, conventionally,
By heating with a microwave oven, which could not be done, it became possible to produce foods having almost the same flavor and texture.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭52−105241（ＪＰ，Ａ) ─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-52-105241 (JP, A)
Claims (10)
〜65℃で75〜20分間の条件で加熱処理してイーストを失
活させ、その後残りの小麦粉と化学膨張剤、油脂を添加
し、必要により更に水を添加、混合してパン生地とする
ことを特徴とするパン生地の製造法。1. A method in which a part of wheat flour is yeast-fermented and then 60
Heat the mixture at ~ 65 ° C for 75-20 minutes to inactivate the yeast, and then add the remaining flour, chemical leavening agents, and fats, and if necessary, add more water and mix to make bread dough. A characteristic method for making dough.
量に対し20〜40重量％であることを特徴とする請求項
（１）記載のパン生地の製造法。2. The method for producing bread dough according to claim 1, wherein the wheat flour to be yeast-fermented is 20 to 40% by weight based on the total weight of the wheat flour.
スト発酵させる小麦粉の量の1.3倍以上である請求項
（１）記載のパン生地の製造法。3. The method for producing bread dough according to claim 1, wherein the amount of water added during yeast fermentation is 1.3 times or more the amount of wheat flour to be yeast-fermented.
ノデルタラクトンからなるものであることを特徴とする
請求項（１）記載のパン生地の製造法。4. The method for producing bread dough according to claim 1, wherein the chemical leavening agent comprises sodium hydrogen carbonate and glucono delta lactone.
酸エステルでコーティングされていることを特徴とする
請求項（４）記載のパン生地の製造法。5. The method for producing bread dough according to claim 4, wherein gluconodeltalactone is coated with glycerin fatty acid ester.
0に対し10〜20であることを特徴とする請求項（１）記
載のパン生地の製造法。6. The amount of fat added is 10% by weight of the total amount of wheat flour.
It is 10-20 with respect to 0, The manufacturing method of the dough of Claim (1) characterized by the above-mentioned.
全量100に対し45〜55であることを特徴とする請求項
（１）記載のパン生地の製造法。7. The method for producing bread dough according to claim 1, wherein the amount of water in the dough is 45 to 55 per 100 by weight of the total amount of wheat flour.
パン生地の水分活性を0.93以下にすることを特徴とする
請求項（１）記載のパン生地の製造法。8. The method for producing bread dough according to claim 1, wherein the dough has a water activity of 0.93 or less by adding sorbit as a bread dough raw material.
パン生地にアルコール１〜４重量％を含有させることを
特徴とする請求項（８）記載のパン生地の製造法。9. The method for producing bread dough according to claim 8, wherein alcohol is added as a bread dough raw material so that the bread dough contains 1 to 4% by weight of alcohol.
徴とする請求項（１）記載のパン生地の製造法。10. The method for producing bread dough according to claim 1, wherein the bread dough is for a microwave oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63016381A JPH0775510B2 (en) | 1988-01-27 | 1988-01-27 | Bread making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63016381A JPH0775510B2 (en) | 1988-01-27 | 1988-01-27 | Bread making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01191636A JPH01191636A (en) | 1989-08-01 |
| JPH0775510B2 true JPH0775510B2 (en) | 1995-08-16 |
Family
ID=11914702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63016381A Expired - Lifetime JPH0775510B2 (en) | 1988-01-27 | 1988-01-27 | Bread making method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0775510B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0677500B2 (en) * | 1990-03-20 | 1994-10-05 | 敷島製パン株式会社 | Method for producing frozen dough for bread |
| JP2012235745A (en) * | 2011-05-12 | 2012-12-06 | Nisshin Seifun Group Inc | Uncooked dough inclusion body for chilled storage |
| CN117179020A (en) * | 2023-09-18 | 2023-12-08 | 白象食品股份有限公司 | A kind of 0-yeast microwave whole wheat/multigrain bread and its preparation method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52105241A (en) * | 1976-03-01 | 1977-09-03 | Meiji Seika Co | Production of bread mix |
-
1988
- 1988-01-27 JP JP63016381A patent/JPH0775510B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01191636A (en) | 1989-08-01 |
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