JP2016047040A - パンの製造方法およびそれから製造されたパン - Google Patents
パンの製造方法およびそれから製造されたパン Download PDFInfo
- Publication number
- JP2016047040A JP2016047040A JP2015032770A JP2015032770A JP2016047040A JP 2016047040 A JP2016047040 A JP 2016047040A JP 2015032770 A JP2015032770 A JP 2015032770A JP 2015032770 A JP2015032770 A JP 2015032770A JP 2016047040 A JP2016047040 A JP 2016047040A
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- JP
- Japan
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- dough
- bread
- weight
- parts
- temperature
- 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.)
- Pending
Links
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- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 229920000617 arabinoxylan Polymers 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
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- 230000005070 ripening Effects 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
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- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000019589 hardness Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012905 input function Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 239000012811 non-conductive material Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 235000012471 refrigerated dough Nutrition 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
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- 239000000057 synthetic resin Substances 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2015032770A JP2016047040A (ja) | 2014-08-27 | 2015-02-23 | パンの製造方法およびそれから製造されたパン |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014172747 | 2014-08-27 | ||
JP2014172747 | 2014-08-27 | ||
JP2015032770A JP2016047040A (ja) | 2014-08-27 | 2015-02-23 | パンの製造方法およびそれから製造されたパン |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2016047040A true JP2016047040A (ja) | 2016-04-07 |
JP2016047040A5 JP2016047040A5 (enrdf_load_stackoverflow) | 2016-07-14 |
Family
ID=55399573
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2015032770A Pending JP2016047040A (ja) | 2014-08-27 | 2015-02-23 | パンの製造方法およびそれから製造されたパン |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP2016047040A (enrdf_load_stackoverflow) |
TW (1) | TW201608982A (enrdf_load_stackoverflow) |
WO (1) | WO2016031680A1 (enrdf_load_stackoverflow) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018113886A (ja) * | 2017-01-17 | 2018-07-26 | 敷島製パン株式会社 | パン類生地の製造方法及びパン類の製造方法 |
JP7531070B1 (ja) | 2023-03-29 | 2024-08-08 | 日本ハム株式会社 | 米粉パンの製造方法 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20180014548A1 (en) * | 2016-07-14 | 2018-01-18 | General Mills, Inc. | Dough compositions having reduced carbohydrase activity |
WO2018024739A1 (en) * | 2016-08-01 | 2018-02-08 | Koninklijke Philips N.V. | Method and system for preparing dough |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004105195A (ja) * | 2001-02-26 | 2004-04-08 | Yamazaki Baking Co Ltd | パン類生地及びパン類の製造方法 |
JP2008289442A (ja) * | 2007-05-28 | 2008-12-04 | Nakai Kikai Kogyo Kk | 湯種製パン方法とそのための生地加熱攪拌機並びに生地搗き機 |
JP2010011798A (ja) * | 2008-07-04 | 2010-01-21 | Nof Corp | 製パン用油脂組成物 |
JP2012152128A (ja) * | 2011-01-25 | 2012-08-16 | Mitsubishi-Kagaku Foods Corp | 小麦粉製品の製造方法 |
JP2013215216A (ja) * | 2013-07-30 | 2013-10-24 | Nippon Meat Packers Inc | ベーカリー食品 |
JP2013215158A (ja) * | 2012-04-11 | 2013-10-24 | Unitec Foods Co Ltd | パン用品質改良剤 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001204374A (ja) * | 2000-01-26 | 2001-07-31 | Yoshio Inoue | 通電による穀粉生地工程改善 |
JP5190734B2 (ja) * | 2008-03-05 | 2013-04-24 | 日本製粉株式会社 | 小麦粉又は小麦粉生地の改質方法及び装置 |
-
2015
- 2015-02-23 JP JP2015032770A patent/JP2016047040A/ja active Pending
- 2015-07-30 TW TW104124670A patent/TW201608982A/zh unknown
- 2015-08-20 WO PCT/JP2015/073415 patent/WO2016031680A1/ja active Application Filing
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004105195A (ja) * | 2001-02-26 | 2004-04-08 | Yamazaki Baking Co Ltd | パン類生地及びパン類の製造方法 |
JP2008289442A (ja) * | 2007-05-28 | 2008-12-04 | Nakai Kikai Kogyo Kk | 湯種製パン方法とそのための生地加熱攪拌機並びに生地搗き機 |
JP2010011798A (ja) * | 2008-07-04 | 2010-01-21 | Nof Corp | 製パン用油脂組成物 |
JP2012152128A (ja) * | 2011-01-25 | 2012-08-16 | Mitsubishi-Kagaku Foods Corp | 小麦粉製品の製造方法 |
JP2013215158A (ja) * | 2012-04-11 | 2013-10-24 | Unitec Foods Co Ltd | パン用品質改良剤 |
JP2013215216A (ja) * | 2013-07-30 | 2013-10-24 | Nippon Meat Packers Inc | ベーカリー食品 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018113886A (ja) * | 2017-01-17 | 2018-07-26 | 敷島製パン株式会社 | パン類生地の製造方法及びパン類の製造方法 |
JP7531070B1 (ja) | 2023-03-29 | 2024-08-08 | 日本ハム株式会社 | 米粉パンの製造方法 |
Also Published As
Publication number | Publication date |
---|---|
TW201608982A (zh) | 2016-03-16 |
WO2016031680A1 (ja) | 2016-03-03 |
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