JPH0542895B2 - - Google Patents
Info
- Publication number
- JPH0542895B2 JPH0542895B2 JP24167988A JP24167988A JPH0542895B2 JP H0542895 B2 JPH0542895 B2 JP H0542895B2 JP 24167988 A JP24167988 A JP 24167988A JP 24167988 A JP24167988 A JP 24167988A JP H0542895 B2 JPH0542895 B2 JP H0542895B2
- Authority
- JP
- Japan
- Prior art keywords
- flour
- wheat flour
- joshin
- pizza crust
- roasted
- 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 - Fee Related
Links
- 235000013312 flour Nutrition 0.000 claims description 99
- 241000209140 Triticum Species 0.000 claims description 54
- 235000021307 Triticum Nutrition 0.000 claims description 54
- 235000013550 pizza Nutrition 0.000 claims description 46
- 238000002156 mixing Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims 1
- 206010039509 Scab Diseases 0.000 description 37
- 230000001953 sensory effect Effects 0.000 description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 108010061711 Gliadin Proteins 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 108010050792 glutenin Proteins 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24167988A JPH0292230A (ja) | 1988-09-27 | 1988-09-27 | 電子レンジ用ピザクラストの製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24167988A JPH0292230A (ja) | 1988-09-27 | 1988-09-27 | 電子レンジ用ピザクラストの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0292230A JPH0292230A (ja) | 1990-04-03 |
| JPH0542895B2 true JPH0542895B2 (enrdf_load_stackoverflow) | 1993-06-30 |
Family
ID=17077908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24167988A Granted JPH0292230A (ja) | 1988-09-27 | 1988-09-27 | 電子レンジ用ピザクラストの製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0292230A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012029575A (ja) * | 2010-07-28 | 2012-02-16 | Nisshin Flour Milling Inc | 電子レンジ加熱に適したパン類およびそのためのパン類用穀粉組成物 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0499436A (ja) * | 1990-08-20 | 1992-03-31 | Sanwa Foods:Kk | トウモロコシパン及びその製造方法 |
-
1988
- 1988-09-27 JP JP24167988A patent/JPH0292230A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012029575A (ja) * | 2010-07-28 | 2012-02-16 | Nisshin Flour Milling Inc | 電子レンジ加熱に適したパン類およびそのためのパン類用穀粉組成物 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0292230A (ja) | 1990-04-03 |
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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 |