JPH0585139B2 - - Google Patents
Info
- Publication number
- JPH0585139B2 JPH0585139B2 JP22402186A JP22402186A JPH0585139B2 JP H0585139 B2 JPH0585139 B2 JP H0585139B2 JP 22402186 A JP22402186 A JP 22402186A JP 22402186 A JP22402186 A JP 22402186A JP H0585139 B2 JPH0585139 B2 JP H0585139B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- baking
- water
- oven
- minutes
- 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
- 235000008429 bread Nutrition 0.000 claims description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 18
- 239000008187 granular material Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 4
- 239000004576 sand Substances 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 2
- 239000003365 glass fiber Substances 0.000 claims description 2
- 239000002923 metal particle Substances 0.000 claims 1
- 239000000463 material Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22402186A JPS6379555A (ja) | 1986-09-22 | 1986-09-22 | パンの焼成方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22402186A JPS6379555A (ja) | 1986-09-22 | 1986-09-22 | パンの焼成方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6379555A JPS6379555A (ja) | 1988-04-09 |
| JPH0585139B2 true JPH0585139B2 (enExample) | 1993-12-06 |
Family
ID=16807341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22402186A Granted JPS6379555A (ja) | 1986-09-22 | 1986-09-22 | パンの焼成方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6379555A (enExample) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3066809B2 (ja) * | 1991-04-05 | 2000-07-17 | 日本製粉株式会社 | シュー皮の製造方法 |
-
1986
- 1986-09-22 JP JP22402186A patent/JPS6379555A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6379555A (ja) | 1988-04-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3879564A (en) | Method of making a frozen pizza shell and pizza | |
| US3653915A (en) | Tortilla and process using mono-or diglyceride | |
| JP3648403B2 (ja) | 製パン改良剤及びそれを利用した製パン方法 | |
| US3976791A (en) | Soft pretzel | |
| JP2019165698A (ja) | 過熱水蒸気を使用した焼成済み冷凍フラットブレッドの製造方法 | |
| US3527644A (en) | Enzyme activation for yeast raised doughs | |
| JPS6379555A (ja) | パンの焼成方法 | |
| ATE216341T1 (de) | Verfahren zur herstellung eines bäckerei- produktes | |
| JPS5948047A (ja) | 粉末チ−ズの製造法 | |
| CA2371847A1 (en) | Shelf-stable soft pretzel | |
| JPS61199757A (ja) | ニンニク卵黄粒の製造方法 | |
| US2016320A (en) | Dehydrated flour mix and process of making the same | |
| JP2760513B2 (ja) | 麺の製造法 | |
| US3042527A (en) | Pie wash | |
| ATE77918T1 (de) | Verfahren zur herstellung eines zum fertigbacken beim verbraucher bestimmten brotlaibs. | |
| JP4583266B2 (ja) | パン類の製造方法 | |
| US1966013A (en) | Auxiliary baking means | |
| JPS63263049A (ja) | 蒸し食品の製造法 | |
| JPH04325062A (ja) | 打粉組成物 | |
| GB1196389A (en) | Alimentary Paste Product | |
| JPH01256338A (ja) | ポケットパンの市販用加工生地 | |
| JP3669092B2 (ja) | 着香デンプン組成物及びこれを用いた小麦粉調製品の製造方法 | |
| JPS6296032A (ja) | 電子レンジ用プレミツクス及びプレミツクス入り容器 | |
| JPH04311342A (ja) | ドーナツ生地発酵方法 | |
| GB2067383A (en) | Agent for improving the quality of bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |