JPH0424017B2 - - Google Patents

Info

Publication number
JPH0424017B2
JPH0424017B2 JP58033262A JP3326283A JPH0424017B2 JP H0424017 B2 JPH0424017 B2 JP H0424017B2 JP 58033262 A JP58033262 A JP 58033262A JP 3326283 A JP3326283 A JP 3326283A JP H0424017 B2 JPH0424017 B2 JP H0424017B2
Authority
JP
Japan
Prior art keywords
bread
added
dough
water
amount
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.)
Expired - Lifetime
Application number
JP58033262A
Other languages
English (en)
Japanese (ja)
Other versions
JPS59156236A (ja
Inventor
Kyotaka Kobayashi
Shigenobu Ishii
Osahisa Okamoto
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.)
Kanegafuchi Chemical Industry Co Ltd
Original Assignee
Kanegafuchi Chemical Industry 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 Kanegafuchi Chemical Industry Co Ltd filed Critical Kanegafuchi Chemical Industry Co Ltd
Priority to JP3326283A priority Critical patent/JPS59156236A/ja
Publication of JPS59156236A publication Critical patent/JPS59156236A/ja
Publication of JPH0424017B2 publication Critical patent/JPH0424017B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP3326283A 1983-02-28 1983-02-28 パンの製造法 Granted JPS59156236A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3326283A JPS59156236A (ja) 1983-02-28 1983-02-28 パンの製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3326283A JPS59156236A (ja) 1983-02-28 1983-02-28 パンの製造法

Publications (2)

Publication Number Publication Date
JPS59156236A JPS59156236A (ja) 1984-09-05
JPH0424017B2 true JPH0424017B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1992-04-23

Family

ID=12381600

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3326283A Granted JPS59156236A (ja) 1983-02-28 1983-02-28 パンの製造法

Country Status (1)

Country Link
JP (1) JPS59156236A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002034436A (ja) * 2000-07-19 2002-02-05 Okumoto Seifun Kk パン類の製造方法

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05130827A (ja) * 1991-10-24 1993-05-28 Noboru Otsuka 米粉パンの製造方法
JP3600192B2 (ja) * 2001-07-19 2004-12-08 花王株式会社 パン類の製造方法
JP4158090B2 (ja) * 2002-08-07 2008-10-01 山崎製パン株式会社 パン類の製造方法
JP2006042809A (ja) * 2004-06-30 2006-02-16 Kaneka Corp 食パンの製造方法
JP6327414B2 (ja) * 2013-11-29 2018-05-23 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
JP6321994B2 (ja) * 2014-02-26 2018-05-09 テーブルマーク株式会社 調味済みパンの製造方法およびその方法により製造した調味済みパン
JP6660867B2 (ja) * 2015-12-21 2020-03-11 日清製粉株式会社 パン類の製造方法
JP7170102B1 (ja) * 2021-07-29 2022-11-11 奥本製粉株式会社 パン粉用パン生地、パン粉、及びそれらの製造方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52130951A (en) * 1976-04-22 1977-11-02 Yoichirou Komiya Method of producing fried confection

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002034436A (ja) * 2000-07-19 2002-02-05 Okumoto Seifun Kk パン類の製造方法

Also Published As

Publication number Publication date
JPS59156236A (ja) 1984-09-05

Similar Documents

Publication Publication Date Title
AU648531B2 (en) Microwave bread and method of preparation
US4777057A (en) Process for making a packaged dough for a baked confectionery
US2549595A (en) Process of preparing baked food products
JP2937422B2 (ja) 冷凍シュー生地
JP2000262205A (ja) パン類の製造方法
JP2002034436A (ja) パン類の製造方法
JPH0424017B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JP2023082679A (ja) 水中油型乳化物
JPS59175845A (ja) 柔らかさを改良したパン
JP2009195196A (ja) ベーカリー製品の製造方法
JP6812725B2 (ja) 製パン用油脂組成物
JP4323875B2 (ja) パン・菓子用米粉組成物、米粉パン・菓子およびその製造方法
JP4418017B1 (ja) パン又は菓子用添加剤、パン又は菓子用穀粉組成物及びパン又は菓子の製造方法
JPH0581212B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
US4622225A (en) Method of preparing yeast-leavened bread crumbs
JPS6364178B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
WO2018139030A1 (ja) ベーカリー食品の製造方法
US2509927A (en) Process of retarding stiffening of bread
JP3878326B2 (ja) 電子レンジ加熱に適したパンおよび中華饅用組成物
JPS59175844A (ja) パン添加剤
JP2010158194A (ja) 米粉中麺の製造方法
JP7518331B2 (ja) 菓子パン用油脂組成物
CN113473864A (zh) 谷粉组合物的制造方法
JP2005073518A (ja) パン類の製造方法
JP7385762B1 (ja) 生地加熱食品用加工澱粉及び生地加熱食品用ミックス