Method for the pre-baking treatment of shaped and frozen bread dough

A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of 17° C. to 40° C. at a raising rate of 0.1° C./min to 2° C./min to thaw and finally proof the shaped and...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	SHIRAI NAOKO, IWASHITA YUSHI, ADACHI YOSHIJI
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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