JPH0441574B2 - - Google Patents
Info
- Publication number
- JPH0441574B2 JPH0441574B2 JP19059388A JP19059388A JPH0441574B2 JP H0441574 B2 JPH0441574 B2 JP H0441574B2 JP 19059388 A JP19059388 A JP 19059388A JP 19059388 A JP19059388 A JP 19059388A JP H0441574 B2 JPH0441574 B2 JP H0441574B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- culture
- dough
- yeast
- added
- 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
Links
- 235000008429 bread Nutrition 0.000 claims description 57
- 235000013312 flour Nutrition 0.000 claims description 22
- 238000004519 manufacturing process Methods 0.000 claims description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 244000141359 Malus pumila Species 0.000 claims description 4
- 235000021016 apples Nutrition 0.000 claims description 4
- 241000219094 Vitaceae Species 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 235000021021 grapes Nutrition 0.000 claims description 3
- 235000014594 pastries Nutrition 0.000 claims description 2
- 238000011514 vinification Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 description 14
- 238000000855 fermentation Methods 0.000 description 12
- 230000004151 fermentation Effects 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- 240000006365 Vitis vinifera Species 0.000 description 10
- 235000014787 Vitis vinifera Nutrition 0.000 description 10
- 239000002609 medium Substances 0.000 description 10
- 235000009508 confectionery Nutrition 0.000 description 9
- 239000004744 fabric Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 235000012180 bread and bread product Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000004904 shortening Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 244000288157 Passiflora edulis Species 0.000 description 3
- 235000000370 Passiflora edulis Nutrition 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000008384 inner phase Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011218 seed culture Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 239000007218 ym medium Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19059388A JPH0242930A (ja) | 1988-08-01 | 1988-08-01 | パンの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19059388A JPH0242930A (ja) | 1988-08-01 | 1988-08-01 | パンの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0242930A JPH0242930A (ja) | 1990-02-13 |
| JPH0441574B2 true JPH0441574B2 (enrdf_load_stackoverflow) | 1992-07-08 |
Family
ID=16260647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19059388A Granted JPH0242930A (ja) | 1988-08-01 | 1988-08-01 | パンの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0242930A (enrdf_load_stackoverflow) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3656574B2 (ja) * | 2001-07-12 | 2005-06-08 | 株式会社サンリッチ | パン酵母の種を用いたパン生地及びパンの製法 |
| TW201221063A (en) * | 2010-12-13 | 2012-06-01 | Tai-Song Guo | Enzyme-assisting yeast, enzyme dough, brewed dough and method of brewing bread, baozi, mantou, bagel and unique enzyme thereof |
-
1988
- 1988-08-01 JP JP19059388A patent/JPH0242930A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0242930A (ja) | 1990-02-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |