METHOD FOR MANUFACTURING DOUGH

PURPOSE: To provide dough capable of suppressing gas discharge, moisture evaporation and excessive fermentation and obtaining the bread of excellent touch and taste by molding secondarily fermented dough and quickly freezing it thereafter. CONSTITUTION: By molding the secondarily fermented dough in...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	NAGASAKI KOSUKE
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE: To provide dough capable of suppressing gas discharge, moisture evaporation and excessive fermentation and obtaining the bread of excellent touch and taste by molding secondarily fermented dough and quickly freezing it thereafter. CONSTITUTION: By molding the secondarily fermented dough in a prescribed shape and quickly freezing it thereafter, the object dough is obtained.