FR2944187B1 - BREAKING PROCESS - Google Patents

BREAKING PROCESS

Info

Publication number
FR2944187B1
FR2944187B1 FR0952405A FR0952405A FR2944187B1 FR 2944187 B1 FR2944187 B1 FR 2944187B1 FR 0952405 A FR0952405 A FR 0952405A FR 0952405 A FR0952405 A FR 0952405A FR 2944187 B1 FR2944187 B1 FR 2944187B1
Authority
FR
France
Prior art keywords
paste
molded
bread pan
hot
dried
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
FR0952405A
Other languages
French (fr)
Other versions
FR2944187A1 (en
Inventor
Myoung Gu Lee
Byung Keon Son
Jong Min Lee
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Paris Croissant Co Ltd
Original Assignee
Paris Croissant Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Paris Croissant Co Ltd filed Critical Paris Croissant Co Ltd
Priority to FR0952405A priority Critical patent/FR2944187B1/en
Publication of FR2944187A1 publication Critical patent/FR2944187A1/en
Application granted granted Critical
Publication of FR2944187B1 publication Critical patent/FR2944187B1/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Abstract

The method involves mixing hot paste and sponge dough with corn flour, salt, butter, dried yeast, dried milk, sugar, egg and water, and dividing the hot paste into equal size pieces. The divided paste is rolled and maturated during predetermined time period. The resulting paste is molded to adapt a bread pan. The molded paste is placed in the bread pan to ferment the paste, and the fermented paste is heated.
FR0952405A 2009-04-10 2009-04-10 BREAKING PROCESS Active FR2944187B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0952405A FR2944187B1 (en) 2009-04-10 2009-04-10 BREAKING PROCESS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0952405A FR2944187B1 (en) 2009-04-10 2009-04-10 BREAKING PROCESS

Publications (2)

Publication Number Publication Date
FR2944187A1 FR2944187A1 (en) 2010-10-15
FR2944187B1 true FR2944187B1 (en) 2013-12-06

Family

ID=42813042

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0952405A Active FR2944187B1 (en) 2009-04-10 2009-04-10 BREAKING PROCESS

Country Status (1)

Country Link
FR (1) FR2944187B1 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9105765D0 (en) * 1991-03-19 1991-05-01 Unilever Plc Improved sponge doughs
JP3167692B2 (en) * 1999-03-16 2001-05-21 敷島製パン株式会社 Bread manufacturing method
JP3794969B2 (en) * 2002-03-13 2006-07-12 旭電化工業株式会社 Manufacturing method of hot water seed dough for bakery products

Also Published As

Publication number Publication date
FR2944187A1 (en) 2010-10-15

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