JPH0276531A - Bread making method - Google Patents

Bread making method

Info

Publication number
JPH0276531A
JPH0276531A JP22668988A JP22668988A JPH0276531A JP H0276531 A JPH0276531 A JP H0276531A JP 22668988 A JP22668988 A JP 22668988A JP 22668988 A JP22668988 A JP 22668988A JP H0276531 A JPH0276531 A JP H0276531A
Authority
JP
Japan
Prior art keywords
bread
dough
ascorbic acid
making method
bread making
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
Application number
JP22668988A
Other languages
Japanese (ja)
Other versions
JP2635122B2 (en
Inventor
Kiwamu Shiiba
Hiroyoshi Hara
Yoshie Negishi
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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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 Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP22668988A priority Critical patent/JP2635122B2/en
Publication of JPH0276531A publication Critical patent/JPH0276531A/en
Application granted granted Critical
Publication of JP2635122B2 publication Critical patent/JP2635122B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Abstract

PURPOSE: To enable the smooth production of bread of good quality and big volume regardless of fermentation time, by using a dough containing water-soluble arabinoxylan and ascorbic acid.
CONSTITUTION: About 0.1 to 2.0%, preferably 0.5 to 1.0wt.%, based on the starting cereal flour, of water-soluble arabinoxylan and about 10 to 50ppm, preferably 20 to 30ppm of a substance selected from L-ascorbic acid, dehydroascorbic acid or their salts are added to the starting cereal floor for bread to form the bread dough. Then, the dough is kneaded, fermented and baked or fried.
COPYRIGHT: (C)1990,JPO&Japio
JP22668988A 1988-09-12 1988-09-12 Bread manufacturing method Expired - Lifetime JP2635122B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP22668988A JP2635122B2 (en) 1988-09-12 1988-09-12 Bread manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP22668988A JP2635122B2 (en) 1988-09-12 1988-09-12 Bread manufacturing method

Publications (2)

Publication Number Publication Date
JPH0276531A true JPH0276531A (en) 1990-03-15
JP2635122B2 JP2635122B2 (en) 1997-07-30

Family

ID=16849113

Family Applications (1)

Application Number Title Priority Date Filing Date
JP22668988A Expired - Lifetime JP2635122B2 (en) 1988-09-12 1988-09-12 Bread manufacturing method

Country Status (1)

Country Link
JP (1) JP2635122B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007306838A (en) * 2006-05-17 2007-11-29 Adeka Corp Sponge dough
WO2014017139A1 (en) * 2012-07-25 2014-01-30 不二製油株式会社 Method for producing danish dough

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007306838A (en) * 2006-05-17 2007-11-29 Adeka Corp Sponge dough
JP4646852B2 (en) * 2006-05-17 2011-03-09 株式会社Ａｄｅｋａ Medium seed fabric
WO2014017139A1 (en) * 2012-07-25 2014-01-30 不二製油株式会社 Method for producing danish dough
JP5561434B2 (en) * 2012-07-25 2014-07-30 不二製油株式会社 Manufacturing method of Danish dough
CN104363764A (en) * 2012-07-25 2015-02-18 不二制油株式会社 Method for producing danish dough

Also Published As

Publication number Publication date
JP2635122B2 (en) 1997-07-30

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