HK1131519A1 - Manufacturing method of bread and bread produced by using the same method - Google Patents

Manufacturing method of bread and bread produced by using the same method

Info

Publication number
HK1131519A1
HK1131519A1 HK09109884.1A HK09109884A HK1131519A1 HK 1131519 A1 HK1131519 A1 HK 1131519A1 HK 09109884 A HK09109884 A HK 09109884A HK 1131519 A1 HK1131519 A1 HK 1131519A1
Authority
HK
Hong Kong
Prior art keywords
bread
manufacturing
produced
same method
same
Prior art date
Application number
HK09109884.1A
Inventor
Myoung Gu Lee
Jong Min Lee
Gil Hong Cha
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
Publication of HK1131519A1 publication Critical patent/HK1131519A1/en

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
    • A21D8/06—Baking processes
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/34—Animal material
    • 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
    • A21D8/025—Treating dough with gases
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
HK09109884.1A 2007-10-31 2009-10-26 Manufacturing method of bread and bread produced by using the same method HK1131519A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020070110323A KR100942610B1 (en) 2007-10-31 2007-10-31 Manufacturing method of bread and bread produced by using the same method

Publications (1)

Publication Number Publication Date
HK1131519A1 true HK1131519A1 (en) 2010-01-29

Family

ID=40613235

Family Applications (1)

Application Number Title Priority Date Filing Date
HK09109884.1A HK1131519A1 (en) 2007-10-31 2009-10-26 Manufacturing method of bread and bread produced by using the same method

Country Status (3)

Country Link
KR (1) KR100942610B1 (en)
CN (1) CN101422181B (en)
HK (1) HK1131519A1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101686708B1 (en) 2014-08-04 2016-12-14 김봉수 Stick bread and the manufacturing method
CN107811527B (en) * 2016-09-14 2020-09-04 佛山市顺德区美的电热电器制造有限公司 Bread maker and control method and control device thereof
KR20200110010A (en) 2019-03-15 2020-09-23 주식회사 쿠치나송 Manufacturing method for bread having pastry texture
KR102311702B1 (en) * 2019-12-10 2021-10-13 정광만 The method of manufacturing a walnut bread
CN114009471B (en) * 2021-11-25 2023-09-05 福建臣果实业有限公司 Bread fermentation process
KR102593102B1 (en) 2023-03-24 2023-10-30 정승민 Bread manufacturing method using cabbage fermented liquid and bread manufactured thereby

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0305071A3 (en) * 1987-08-24 1990-01-31 General Foods Corporation Process for making preproofed unbaked and frozen doughs
JPH0640794B2 (en) * 1988-07-26 1994-06-01 レオン自動機株式会社 Form storage method of bread or pastry
JP3375226B2 (en) * 1995-01-12 2003-02-10 日清製粉株式会社 Bread manufacturing method
KR19990059368A (en) * 1997-12-30 1999-07-26 김영덕 Bread and its manufacturing method
KR19990059369A (en) * 1997-12-30 1999-07-26 김영덕 Bread and its manufacturing method
DE10332200A1 (en) * 2003-07-15 2005-02-24 Uniferm Gmbh & Co. Kg Process to prepare a first stage dough mixture for production of wheat bread employing native yeast and de-activated yeast cells

Also Published As

Publication number Publication date
CN101422181A (en) 2009-05-06
KR20090044289A (en) 2009-05-07
KR100942610B1 (en) 2010-02-16
CN101422181B (en) 2011-12-07

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