FORMING AND REFRIGERATION OF BREAD DOUGH

FORMING AND REFRIGERATION OF BREAD DOUGH

PURPOSE:To preserve bread dough without freezing and to prevent the deterioration of quality caused by freezing by quickly cooling kneaded and fermented bread dough, forming the cooled dough while keeping the temperature below a prescribed level and keeping the dough in cold storage. CONSTITUTION:Br...

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Bibliographische Detailangaben
Hauptverfasser: SAWADA TADASHI, NISHIDA NORIO, UOTANI OSAMU, NAKAO KATSUSHI
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:PURPOSE:To preserve bread dough without freezing and to prevent the deterioration of quality caused by freezing by quickly cooling kneaded and fermented bread dough, forming the cooled dough while keeping the temperature below a prescribed level and keeping the dough in cold storage. CONSTITUTION:Bread raw materials such as wheat flour, sugar, salt, oil and fat, egg, yeast and water are kneaded and fermented to obtain bread dough. The bread dough is quickly cooled, formed while keeping the temperature of the dough to