Process for producing bakery product

A production method and baking technology, which can be used in baked goods, baking, baking mixtures, etc., can solve problems such as unknown freeze drying, and achieve good quality and anti-aging effects.

Inactive Publication Date: 2010-11-24
OKUMOTO FLOUR MILLING
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AI-Extracted Technical Summary

Problems solved by technology

[0005] However, freeze-drying the basic dough, an intermediate ...
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Abstract

A process for producing bakery products is disclosed, which contains (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying the basic dough; and (3) a step of preparing a bakery dough by mixing and kneading the freeze-dried basic dough, water and one or more other bakery ingredients.

Application Domain

Baking mixturesPre-baking dough treatment +2

Technology Topic

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  • Process for producing bakery product

Examples

  • Experimental program(1)
  • Comparison scheme(1)
  • Effect test(1)

Example Embodiment

[0055] Example 1
[0056] Process (1) Making the basic dough:
[0057] Relative to the total amount of wheat flour (100 parts by weight) required for making white bread, 40 parts by weight of wheat flour were used for making the basic dough.
[0058] First, with respect to 40 parts by weight of wheat flour, 1 part by weight of sugar, 1 part by weight of salt, and 1 part by weight of skimmed milk powder are added, and 20 parts by weight of hot water are mixed and kneaded to obtain a basic dough. At this time, quickly measure the amount of boiling water, then add wheat flour and other bakery ingredients at a temperature of about 99°C, and mix and knead. After the completion of mixing and kneading, the temperature of the basic dough becomes about 70°C. Store the kneaded basic dough under refrigeration (about 3-8°C) for more than 8 hours.
[0059] Process (2) freeze drying:
[0060] The above-mentioned basic dough is rolled out to a thickness of about 2.5 cm, frozen to about -30 to -40°C, and placed in a freeze dryer (manufactured by Nissei Corporation). Next, exhaust the air from the dryer to make it in a vacuum state. The water molecules (ice crystals) are sublimated and dried sufficiently to obtain a freeze-dried basic dough.
[0061] Process (3) Making dough:
[0062] With respect to 30 parts by weight of the freeze-dried base dough obtained, the remaining 60 parts by weight of wheat flour, 4 parts by weight of sugar, 1 part by weight of salt, 2 parts by weight of skimmed milk powder, 4 parts by weight of shortening and 3 parts by weight of compressed yeast are added as baking Baking ingredients, using 60 parts by weight of room temperature water to make bread dough.
[0063] Bread making:
[0064] After the obtained bread dough is fermented in the same manner as the usual bread manufacturing method, it is baked to produce white bread.
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Description & Claims & Application Information

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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