JPH01191636A - Production of bread dough - Google Patents
Production of bread doughInfo
- Publication number
- JPH01191636A JPH01191636A JP1638188A JP1638188A JPH01191636A JP H01191636 A JPH01191636 A JP H01191636A JP 1638188 A JP1638188 A JP 1638188A JP 1638188 A JP1638188 A JP 1638188A JP H01191636 A JPH01191636 A JP H01191636A
- Authority
- JP
- Japan
- Prior art keywords
- bread dough
- yeast
- flour
- wheat flour
- producing
- 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.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 29
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 10
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 10
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 10
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000000126 substance Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 7
- 235000010855 food raising agent Nutrition 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 239000010685 fatty oil Substances 0.000 abstract 1
- 235000011844 whole wheat flour Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 11
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、単にパン生地を焼成することによって好まし
いパン風味を有し且つ弾力のあるパン様の組織を有する
パンを作ることができるパン生地の製造法に関し、更に
は電子レンジでの加熱によっても略同様の風味と組織を
有するものができるパン生地の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention is directed to the production of bread dough, which allows bread having a desirable bread flavor and an elastic bread-like structure to be made by simply baking the dough. In addition, the present invention relates to a method for producing bread dough that can have substantially the same flavor and structure even when heated in a microwave oven.
（従来の技術）
従来、パンを製造する方法としては、イーストを使用し
てｖＪ醇させた後、焼成する方法、及び炭酸水素ナトリ
ウム等の化学膨張剤を使用して焼成する方法に大別する
ことができる。後者の方法の一例として、小麦粉、水及
び化学膨張剤を含有するパン生地において、アルカリ性
彫版剤添加生地の層と酸性膨張剤添加生地の層とを含有
しており、かつ彫版していることを特徴とするパン生地
（特開昭６１−１４１８３４号）やベーキングパウダー
の含有率が１．０〜４．５重要％であり、かつ乳化剤の
含有率が０．３〜３重量％であることを特徴とする電子
レンジ用プレミックス（特開昭６２−９６０３２号）な
どがある。(Prior Art) Conventionally, methods for producing bread are broadly divided into methods in which yeast is used to ferment the bread and then baked, and methods in which bread is baked using a chemical leavening agent such as sodium bicarbonate. be able to. As an example of the latter method, bread dough containing flour, water, and a chemical leavening agent contains and is engraved with a layer of dough to which an alkaline engraving agent has been added and a layer of dough to which an acidic leavening agent has been added. (Japanese Unexamined Patent Application Publication No. 61-141834) characterized in that the content of baking powder is 1.0 to 4.5% by weight, and the content of emulsifier is 0.3 to 3% by weight. There is a premix for microwave ovens (Japanese Unexamined Patent Application Publication No. 62-96032) which is characterized by the following characteristics.
（発明が解決しようとする問題点）
イーストを使用したパンは風味、組織共に優れたもので
あるが、パン生地を醗酵させるのに時間がかかり、その
ために醗詐角の場所や設備を多く必要とする、という問
題があった。一方、化学膨張剤を使用する場合は、上記
のような問題点を解消することができるものの、イース
トを使用した場合のようなパンの風味や組織と略同じ程
度の品質のパンを得ることができない、という問題があ
った。(Problem to be solved by the invention) Bread made using yeast has an excellent flavor and texture, but it takes time to ferment the dough, and therefore requires a lot of space and equipment for fermentation. There was a problem. On the other hand, when using chemical leavening agents, although the above problems can be solved, it is not possible to obtain bread with almost the same quality of flavor and texture as when using yeast. The problem was that it couldn't be done.
（問題点を解決するための手段）
本発明の基本的な考え方は、パン風味をイーストでパン
様彫版組織を化学膨張剤で実現しようとするものである
。こうした基本的な考え方から導き出された本発明の要
旨は、小麦粉の一部をイースト醗酵させた後、加熱処理
してイーストを失活させ、その侵残りの小麦粉、化学膨
張剤、油脂等の原料と必要により更に水を添加、混合し
てパン生地とすることを特徴とするパン生地の製造法で
ある。(Means for Solving the Problems) The basic idea of the present invention is to achieve a bread flavor using yeast and a bread-like engraving structure using a chemical leavening agent. The gist of the present invention, which was derived from this basic idea, is to ferment a portion of wheat flour with yeast, then heat treat it to inactivate the yeast, and use the remaining flour, chemical leavening agents, oils, and other raw materials as ingredients. This is a method for producing bread dough, which is characterized by adding and mixing water as necessary to form bread dough.
以下に本発明の内容を詳述する。The content of the present invention will be explained in detail below.
本発明においては、予め小麦粉の一部をイースト醗酵さ
せることが重要であり、且つ本発明の特徴のひとつであ
る。具体的には、イースト醗酵させる小麦粉の囚は使用
する小麦粉の全重量に対し２０〜４０重量％程度が好ま
しい。イースト醗酵させる小麦粉の量が少すぎるとイー
スト臭が強く出て風味に悪影響を与える原因になりやす
く、反対に該小麦粉の量が多くなりすぎるとイースト醗
酵後の生地の粘度が高くなりすぎ、その結果後工程での
作業性が悪くなってくる。イースト醗酵処理にあたって
は、水をイースト醗酵させる小麦粉の量に対し１．３倍
以上添加するのが好ましい。この場合、水の添加量の上
限はパン生地中の水分量を重量比で小麦粉の全量１００
に対し４５〜５５にするに充分な量である。添加する水
の量が少くなってくると、イースト醗酵した生地の粘度
が高くなり、以降の工程における取り扱い上の効率が悪
くなってくる。％Ｂ条件としては常法に則って実施すれ
ばよく、具体的には３５℃前後の温度で３０〜６０分間
程度で充分である。醗酵処理が不十分であればイースト
臭が残り、反対に醗酵処理が過充分になるとやや酸味が
強くなる傾向にある。In the present invention, it is important to ferment a portion of the wheat flour with yeast in advance, and this is one of the characteristics of the present invention. Specifically, the amount of wheat flour to be yeast-fermented is preferably about 20 to 40% by weight based on the total weight of the flour used. If the amount of flour used for yeast fermentation is too small, a strong yeast odor may be produced, which may adversely affect the flavor.On the other hand, if the amount of flour is too large, the viscosity of the dough after yeast fermentation will become too high, and As a result, workability in subsequent processes deteriorates. In the yeast fermentation process, it is preferable to add water at least 1.3 times the amount of flour to be yeast-fermented. In this case, the upper limit of the amount of water added is the amount of water in the bread dough compared to the total amount of flour 100% by weight.
This amount is sufficient to make it 45-55. As the amount of water added decreases, the viscosity of the yeast-fermented dough increases, making it less efficient to handle in subsequent steps. %B conditions may be carried out according to a conventional method, and specifically, a temperature of about 35° C. for about 30 to 60 minutes is sufficient. If the fermentation process is insufficient, a yeast odor will remain, and on the other hand, if the fermentation process is too high, the sourness will tend to become stronger.
尚、上記醗酵効率を高めるために砂糖等を添加する方が
好ましい。Incidentally, it is preferable to add sugar or the like in order to increase the fermentation efficiency.
イースト醗酵処理後、加熱処理してイーストを失活させ
る。イーストを失活させるのは、イーストＰＩＪＩｌを
停止させ、好ましいイースト醗酵状態を維持させるため
である。従って、この加熱処理条件としてはイーストを
失活させるに充分な条件であればよく、具体的には６０
〜６５℃で７５〜２０分間程度の加熱条件が例示できる
。After yeast fermentation, heat treatment is performed to inactivate the yeast. The purpose of inactivating yeast is to stop yeast PIJIl and maintain a favorable yeast fermentation state. Therefore, the heat treatment conditions may be sufficient as long as they are sufficient to deactivate the yeast, specifically 60%
Examples of heating conditions include heating at ~65°C for about 75 to 20 minutes.
このようにしてイースト醗酵処理された生地は、残りの
小麦粉、化学膨張剤、油脂等の原料、必要により更に水
と共に混合してパン生地とさレル。ここで使用される化
学膨張剤としては例えば炭酸水素ナトリウムに酸を添加
した通常市販されているタイプのものをそのまま使用し
てもよく、添加される酸としてはグルコノデルタラクト
ン、酒石酸、リン酸塩等を例示することができるが、炭
酸水素ナトリウムとグルコノデルタラクトンとの組み合
わせが最も好ましい。The yeast-fermented dough is then mixed with the remaining flour, chemical leavening agents, raw materials such as fats and oils, and water if necessary to form bread dough. The chemical swelling agent used here may be, for example, a commercially available type made by adding an acid to sodium hydrogen carbonate, and examples of the added acid include glucono delta lactone, tartaric acid, and phosphoric acid. Examples include salts, but the most preferred is a combination of sodium hydrogen carbonate and glucono delta-lactone.
この場合、グルコノデルタラクトンをグリセリン脂肪酸
エステルでコーティングする方がよく、これによってグ
ルコノデルタラクトンの機能を有効に保持することが可
能となる。炭酸水素ナトリウムの添加量は重量比で小麦
粉の全量１゜Ｏに対し１．５〜１．８で、グルコノデル
タラクトンのそれは３．０〜３．５であることが好まし
い。In this case, it is better to coat glucono delta-lactone with glycerin fatty acid ester, which makes it possible to effectively maintain the function of glucono delta-lactone. The amount of sodium bicarbonate added is preferably 1.5 to 1.8 per 1°O of the total amount of wheat flour, and that of glucono delta lactone is preferably 3.0 to 3.5.
次に、油脂と水との添加量はパン生地の焼成後のパンの
膨化組織に影響を与える。本発明の目的とする弾力のあ
るパン様組織とするためには、油脂の添加量を重量比で
小麦粉の全量１００に対し１０〜２０とするのが好まし
い。該油脂の添加量が少い場合にはパン生地の焼成後に
あける膨化が悪くなり、反対゛に、その添加量が多くな
ってくると焼成後における組織がパンの組織とは異なる
スポンジ状となって本発明の目的を達成し難くなってく
る。上記油脂の種類としては、バター、マーガリン、シ
ョートニング等が例示できる。一方、水の添加■は、パ
ン生地中の水分量を重量比で小麦粉の全量１００に対し
４５〜５５とするに充分な量である。水の添加量が少い
場合にはパン生地の焼成後の組織が密で堅いものになり
、反対に、その添加量が多くなってくると該組織がスポ
ンジ状となる傾向にある。こうした傾向は、パン生地を
電子レンジで加熱した場合に殊に顕著に現われる。尚、
水の添加時期は前述した如く、イースト醗酵時に全量を
添加してもよく、イーストｍ酵時に必要量を添加し、残
りの水をイースト醗酵後、他の原料と共に添加・混合す
る時に添加してもよい。Next, the amounts of oil and water added affect the puffed structure of the bread after baking the dough. In order to obtain the elastic bread-like structure that is the object of the present invention, it is preferable that the amount of fats and oils added is 10 to 20% by weight per 100% of the total amount of wheat flour. If the amount of the fat added is small, the dough will not rise after baking, and on the other hand, if the amount added is too large, the structure after baking will become spongy, which is different from the structure of bread. This makes it difficult to achieve the object of the present invention. Examples of the types of fats and oils mentioned above include butter, margarine, and shortening. On the other hand, the addition of water (2) is sufficient to make the moisture content in the bread dough 45 to 55% by weight per 100% of the total amount of flour. When the amount of water added is small, the structure of the bread dough after baking tends to be dense and hard; on the other hand, when the amount of water added is large, the structure tends to become spongy. This tendency is particularly noticeable when bread dough is heated in a microwave oven. still,
As for the timing of adding water, as mentioned above, the entire amount may be added during yeast fermentation, or the necessary amount may be added during yeast fermentation, and the remaining water may be added after yeast fermentation, when adding and mixing with other raw materials. Good too.
次に、本発明のパン生地に保存性をもたせる方法として
、該パン生地の水分活性（ＡＷ ）を０．９３以下とす
ること、および該パン生地にアルコールを３重最％含有
させる方法を例示することができる。パン生地のＡＷを
０．９３以下にする方法としてはソルビットを添加する
方法が例示でき、パン生地中にアルコールを３重量％含
有させる方法としてはパン生地原料の一つとしてアルコ
ールを使用すればよい。Next, as a method for imparting preservability to the bread dough of the present invention, examples include a method in which the water activity (AW) of the bread dough is set to 0.93 or less, and a method in which the bread dough is made to contain a maximum of 3% alcohol. can. An example of a method for reducing the AW of bread dough to 0.93 or less is to add sorbitol, and a method for containing 3% by weight of alcohol in bread dough is to use alcohol as one of the raw materials for bread dough.
（実施例）
実施例１
小麦粉１００重量部の内、２３．２型組部を取り出し、
これにドライイースト１．８重量部、砂糖１．８重量部
、水４６．４重吊部恒温加・混合した後、３５℃で３０
分間イースト醗酵させた。(Example) Example 1 From 100 parts by weight of wheat flour, a 23.2 mold assembly was taken out,
To this, 1.8 parts by weight of dry yeast, 1.8 parts by weight of sugar, and 46.4 parts of water were heated and mixed at a constant temperature of 35°C.
Yeast fermentation was carried out for a minute.
その後、６０℃で７５分間加熱処理してイースト醗酵を
終了させた。その後、残りの小麦粉７ａ８本１部、炭酸
水素ナトリウム１．７４重量部、グルコノデルタラクト
ン３．４８重量部、脱脂粉 （乳３．４８重量部、バタ
ー１５重量部、ゴールドヨーク（キューピータマゴ■）
３．４８重曾部、食塩１．９４重量部、を添加・混合し
てパン生地を得た。Thereafter, the yeast fermentation was completed by heat treatment at 60° C. for 75 minutes. After that, 1 part of the remaining 8 wheat flour 7a, 1.74 parts by weight of sodium hydrogen carbonate, 3.48 parts by weight of glucono delta lactone, skim powder (3.48 parts by weight of milk, 15 parts by weight of butter, Gold York (Kewpie egg) )
Bread dough was obtained by adding and mixing 3.48 parts by weight and 1.94 parts by weight of common salt.
このようにして得られたパン生地を電子レンジ（出力５
００Ｋｗ、周波数６０ＭＨｚ ）で１分間加熱処理して
パンを得た。Microwave the bread dough obtained in this way (output 5
00 Kw, frequency 60 MHz) for 1 minute to obtain bread.
実施例２
グルコノデルタラクトンを予めグリセリン脂肪酸エステ
ルでコーティング処理したものを使用すること、ソルビ
ットを１７．４４重口部添加すること、アルコールを６
．１３重量部添加すること、以外は全て実施例１と同様
の方法で処理してパン生地を得た。Example 2 Using glucono delta lactone coated in advance with glycerin fatty acid ester, adding 17.44 parts by weight of sorbitol, and adding 6 parts of alcohol.
．． Bread dough was obtained in the same manner as in Example 1 except for adding 13 parts by weight.
このようにして得られたパン生地のＡＷは０゜９３で、
アルコール含量は３．０重量％であった。The AW of the bread dough obtained in this way was 0°93,
Alcohol content was 3.0% by weight.
次に、該パン生地を冷蔵下で２週間保存した後、実施例
１と同様の条件で電子レンジで加熱処理してパンを得た
。Next, the bread dough was stored under refrigeration for two weeks, and then heated in a microwave oven under the same conditions as in Example 1 to obtain bread.
：効果）
本発明の方法によって得られたパン生地は、必要な時に
オーブン等によって焼成するだけで簡単に好ましい風味
と組織を有したパンを得ることができる。また、従来、
出来なかった電子レンジによる加熱によっても略同様の
風味および組織を有するものを作ることが可能となった
。:Effect) The bread dough obtained by the method of the present invention can be easily baked with a preferable flavor and structure by simply baking it in an oven or the like when necessary. Also, conventionally,
It has now become possible to create products with almost the same flavor and structure by heating them in a microwave oven, which was previously impossible.
Claims (11)
理してイーストを失活させ、その後残りの小麦粉、化学
膨脹剤、油脂等の原料と必要により更に水を添加、混合
してパン生地とすることを特徴とするパン生地の製造法
。(1) After yeast-fermenting a portion of the flour, heat treatment is performed to inactivate the yeast, and then the remaining flour, chemical leavening agents, oils, and other ingredients are added and mixed with water if necessary to make bread dough. A method for producing bread dough, characterized by:
対し２０〜４０重量％であることを特徴とする請求項（
１）記載のパン生地の製造法。(2) Claim characterized in that the yeast-fermented wheat flour is 20 to 40% by weight based on the total weight of the wheat flour (
1) The method for producing the bread dough described above.
醗酵させる小麦粉の量の１．３倍以上である請求項（１
）記載のパン生地の製造法。(3) Claim (1) wherein the amount of water added during yeast fermentation is 1.3 times or more the amount of flour to be fermented by yeast.
) Method for producing bread dough.
であることを特徴とする請求項（１）記載のパン生地の
製造法。(4) The method for producing bread dough according to claim (1), wherein the heat treatment conditions are 60 to 65°C for 75 to 20 minutes.
ルタラクトンとからなるものであることを特徴とする請
求項（１）記載のパン生地の製造法。(5) The method for producing bread dough according to claim (1), wherein the chemical leavening agent consists of sodium bicarbonate and glucono delta-lactone.
ステルでコーティングされていることを特徴とする請求
項（５）記載のパン生地の製造法。(6) The method for producing bread dough according to claim (5), wherein the glucono delta-lactone is coated with glycerin fatty acid ester.
に対し１０〜２０であることを特徴とする請求項（１）
記載のパン生地の製造法。(7) The amount of fat added is 100% of the total amount of flour in terms of weight ratio.
Claim (1) characterized in that the ratio is 10 to 20.
Method for producing bread dough as described.
１００に対し４５〜５５であることを特徴とする請求項
（１）記載のパン生地の製造法。(8) The method for producing bread dough according to claim (1), wherein the moisture content in the bread dough is 45 to 55% by weight based on 100% of the total amount of flour.
生地の水分活性を０．９３以下とすることを特徴とする
請求項（１）記載のパン生地の製造法。(9) The method for producing bread dough according to claim (1), characterized in that sorbitol is added as a raw material for bread dough so that the water activity of the bread dough is 0.93 or less.
ン生地にアルコール１〜４重量％を含有させることを特
徴とする請求項（９）記載のパン生地の製造法。(10) The method for producing bread dough according to claim (9), characterized in that alcohol is added as a raw material for bread dough so that the bread dough contains 1 to 4% by weight of alcohol.
する請求項（１）記載のパン生地の製造法。(11) The method for producing bread dough according to claim (1), wherein the bread dough is for use in a microwave oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63016381A JPH0775510B2 (en) | 1988-01-27 | 1988-01-27 | Bread making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63016381A JPH0775510B2 (en) | 1988-01-27 | 1988-01-27 | Bread making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01191636A true JPH01191636A (en) | 1989-08-01 |
| JPH0775510B2 JPH0775510B2 (en) | 1995-08-16 |
Family
ID=11914702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63016381A Expired - Lifetime JPH0775510B2 (en) | 1988-01-27 | 1988-01-27 | Bread making method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0775510B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0568471A (en) * | 1990-03-20 | 1993-03-23 | Shikishima Seipan Kk | Preparation of frozen dough for bread |
| JP2012235745A (en) * | 2011-05-12 | 2012-12-06 | Nisshin Seifun Group Inc | Uncooked dough inclusion body for chilled storage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52105241A (en) * | 1976-03-01 | 1977-09-03 | Meiji Seika Co | Production of bread mix |
-
1988
- 1988-01-27 JP JP63016381A patent/JPH0775510B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52105241A (en) * | 1976-03-01 | 1977-09-03 | Meiji Seika Co | Production of bread mix |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0568471A (en) * | 1990-03-20 | 1993-03-23 | Shikishima Seipan Kk | Preparation of frozen dough for bread |
| JPH0677500B2 (en) * | 1990-03-20 | 1994-10-05 | 敷島製パン株式会社 | Method for producing frozen dough for bread |
| JP2012235745A (en) * | 2011-05-12 | 2012-12-06 | Nisshin Seifun Group Inc | Uncooked dough inclusion body for chilled storage |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0775510B2 (en) | 1995-08-16 |
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