JPH0478254B2 - - Google Patents

Info

Publication number
JPH0478254B2
JPH0478254B2 JP58133189A JP13318983A JPH0478254B2 JP H0478254 B2 JPH0478254 B2 JP H0478254B2 JP 58133189 A JP58133189 A JP 58133189A JP 13318983 A JP13318983 A JP 13318983A JP H0478254 B2 JPH0478254 B2 JP H0478254B2
Authority
JP
Japan
Prior art keywords
bread
fat
oil
bread dough
encapsulated
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
JP58133189A
Other languages
English (en)
Japanese (ja)
Other versions
JPS6024143A (ja
Inventor
Tooru Kasanuki
Satoru Rokuta
Yukio Sogo
Tetsuo Nakamura
Tsuneo Kato
Toshimitsu Yoshioka
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.)
Snow Brand Milk Products Co Ltd
Original Assignee
Snow Brand Milk Products 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 Snow Brand Milk Products Co Ltd filed Critical Snow Brand Milk Products Co Ltd
Priority to JP58133189A priority Critical patent/JPS6024143A/ja
Priority to DE3426450A priority patent/DE3426450A1/de
Priority to FR8411571A priority patent/FR2549348A1/fr
Publication of JPS6024143A publication Critical patent/JPS6024143A/ja
Publication of JPH0478254B2 publication Critical patent/JPH0478254B2/ja
Granted legal-status Critical Current

Links

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
JP58133189A 1983-07-21 1983-07-21 内部に空洞を形成したパン類の製造方法 Granted JPS6024143A (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP58133189A JPS6024143A (ja) 1983-07-21 1983-07-21 内部に空洞を形成したパン類の製造方法
DE3426450A DE3426450A1 (de) 1983-07-21 1984-07-18 Verfahren zum herstellen von broten mit einem inneren hohlraum
FR8411571A FR2549348A1 (fr) 1983-07-21 1984-07-20 Procede de fabrication de pains dans lesquels est formee une cavite

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58133189A JPS6024143A (ja) 1983-07-21 1983-07-21 内部に空洞を形成したパン類の製造方法

Publications (2)

Publication Number Publication Date
JPS6024143A JPS6024143A (ja) 1985-02-06
JPH0478254B2 true JPH0478254B2 (enrdf_load_stackoverflow) 1992-12-10

Family

ID=15098776

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58133189A Granted JPS6024143A (ja) 1983-07-21 1983-07-21 内部に空洞を形成したパン類の製造方法

Country Status (3)

Country Link
JP (1) JPS6024143A (enrdf_load_stackoverflow)
DE (1) DE3426450A1 (enrdf_load_stackoverflow)
FR (1) FR2549348A1 (enrdf_load_stackoverflow)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5069921A (en) * 1990-06-25 1991-12-03 Madanat Edward A Method of preparing an encrusted food product
JP2795789B2 (ja) * 1992-12-17 1998-09-10 敷島製パン株式会社 パン類及びパン類の製法
DE102006031813B4 (de) * 2006-07-07 2011-04-28 Christian-Albrechts-Universität Zu Kiel Verwendung basischer Acetophenone als Hemmstoffe von NO-Synthasen
EP2543253A1 (en) * 2011-07-07 2013-01-09 Sime Darby Malaysia Berhad Use of a fat composition in a dough for bakery products and process for the preparation of said fat composition
DE102021128946A1 (de) 2021-11-08 2023-05-11 Karl Brinker Auflockern eines Backteiges

Also Published As

Publication number Publication date
FR2549348A1 (fr) 1985-01-25
JPS6024143A (ja) 1985-02-06
DE3426450A1 (de) 1985-01-31

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