METHOD FOR PREPARING STRAWBERRY FROZEN DOUGH WITH EXCELLENT STORABILITY AND APPEALABILITY

The present invention relates to a method for manufacturing frozen dough for strawberry bread with excellent storability and appealability. According to the present invention, the frozen dough for strawberry bread contains vitamin C to increase a survival rate of yeast in the frozen dough; maintains...

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Bibliographische Detailangaben
Hauptverfasser:	JEONG, JAE HUN, KANG, JOON KU
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to a method for manufacturing frozen dough for strawberry bread with excellent storability and appealability. According to the present invention, the frozen dough for strawberry bread contains vitamin C to increase a survival rate of yeast in the frozen dough; maintains a large volume; and contains strawberries and a strawberry concentrate at the optimized addition ratio. Therefore, the frozen dough for strawberry bread has excellent storability and appealability.