Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, freeze-drying the basic dough, an intermediate product in the bakery product manufacturing process, is unknown

Method used

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
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Process for producing bakery product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Process (1) Production of basic dough:

[0057] With respect to the amount (100 parts by weight) of all wheat flour required for making white bread, 40 parts by weight of wheat flour were used for making the base 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 were added, mixed with 20 parts by weight of hot water and kneaded to obtain a basic dough. At this time, quickly measure the amount of the above-mentioned boiling water, then add wheat flour and other baked product ingredients at a temperature of about 99°C, and perform mixing and kneading. After the mixing and kneading is completed, the temperature of the base dough becomes about 70°C. Store the kneaded basic dough in cold storage (about 3-8° C.) for more than 8 hours.

[0059] Operation (2) freeze-drying:

[0060] The basic dough was rolled out to a thickness of about 2.5 cm, frozen at...

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
Login to View More

PUM

No PUM Login to View More

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.

Description

technical field [0001] The invention relates to a method for making bakery products. Background technique [0002] As a method for producing baked goods such as bread, there is known a method including the steps of mixing and kneading wheat flour and water while heating at a temperature other than room temperature to prepare basic dough (see Patent Documents 1 and 2). . However, the quality of the prepared base dough rapidly deteriorates or spoils during storage, resulting in discoloration of the base dough, proliferation of bacteria, or deterioration of the physical properties of the dough. Therefore, if a baked product is made using a base dough whose quality has deteriorated due to long-term storage, various problems such as a decrease in suitability for breadmaking or a decrease in water absorption, etc. occur, so that the base dough cannot be grown in the distribution process. Time to place. It is considered that the main cause of the deterioration of the quality of ...

Claims

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
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D8/02A21D10/00A21D13/00A21D13/08
CPCA21D6/008
Inventor 村田修市金谷规弘西村靖广小宫山大地
Owner OKUMOTO FLOUR MILLING
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com