MANUFACTURING METHOD OF FROZEN DOUGH

MANUFACTURING METHOD OF FROZEN DOUGH

PROBLEM TO BE SOLVED: To provide a manufacturing method of a frozen dough, in which cracks hardly occur after heating.SOLUTION: The manufacturing method of a frozen dough includes the successive steps of kneading raw materials for preparation of dough, sticking starch aqueous solution on the dough,...

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Bibliographische Detailangaben
Hauptverfasser: ANRAKU TOMOO, KAWAI YASUHIDE, TSUKAMOTO ICHITAMI
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:PROBLEM TO BE SOLVED: To provide a manufacturing method of a frozen dough, in which cracks hardly occur after heating.SOLUTION: The manufacturing method of a frozen dough includes the successive steps of kneading raw materials for preparation of dough, sticking starch aqueous solution on the dough, and freezing the dough. Prior to the step of sticking starch aqueous solution on the dough, the dough may be fermented. The content of starch in the starch aqueous solution is preferably 5 to 10 mass%. At least a part of the starch contained in the starch aqueous solution is pregelatinized starch. Preferably the starch aqueous solution contains saccharides.