METHOD FOR FREEZING AND STORING BREAD DOUGH

METHOD FOR FREEZING AND STORING BREAD DOUGH

PURPOSE:To efficiently perform the freezing storage of a bread dough excellent in the volume, appearance, inner phase and quality by rapidly freezing and storing the bread dough having a bench time under a specific condition. CONSTITUTION:A bread dough having a bench time is rapidly frozen to a doug...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser: ISHIGAMI SHINJI
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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Beschreibung
Zusammenfassung:PURPOSE:To efficiently perform the freezing storage of a bread dough excellent in the volume, appearance, inner phase and quality by rapidly freezing and storing the bread dough having a bench time under a specific condition. CONSTITUTION:A bread dough having a bench time is rapidly frozen to a dough center temperature of -5 to -10 deg.C at a material temperature-lowering rate of 0.033 to 0.046 deg.C/min in the center of the dough and subsequently stored at a chamber temperature of -15 to -20 deg.C.