JPS59156236A - パンの製造法 - Google Patents
パンの製造法Info
- Publication number
- JPS59156236A JPS59156236A JP3326283A JP3326283A JPS59156236A JP S59156236 A JPS59156236 A JP S59156236A JP 3326283 A JP3326283 A JP 3326283A JP 3326283 A JP3326283 A JP 3326283A JP S59156236 A JPS59156236 A JP S59156236A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- dough
- parts
- added
- water
- 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.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims description 48
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 235000013312 flour Nutrition 0.000 claims description 33
- 241000209140 Triticum Species 0.000 claims description 21
- 235000021307 Triticum Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 19
- 238000002156 mixing Methods 0.000 description 22
- 239000000203 mixture Substances 0.000 description 22
- 238000009472 formulation Methods 0.000 description 15
- 239000003925 fat Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000013601 eggs Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000010304 firing Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000002834 Paulownia tomentosa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 208000013460 sweaty Diseases 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
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 true JPS59156236A (ja) | 1984-09-05 |
| JPH0424017B2 JPH0424017B2 (cs) | 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 (cs) |
Cited By (9)
| 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 |
| JP2003023955A (ja) * | 2001-07-19 | 2003-01-28 | Kao Corp | パン類の製造方法 |
| EP1174033A3 (en) * | 2000-07-19 | 2003-09-24 | Okumoto Flour Milling Co., Ltd. | Method for production of baked, fried or steamed foodstuffs from a dough |
| JP2004065130A (ja) * | 2002-08-07 | 2004-03-04 | Yamazaki Baking Co Ltd | 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 |
| JP2015104324A (ja) * | 2013-11-29 | 2015-06-08 | 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 |
| JP2015159730A (ja) * | 2014-02-26 | 2015-09-07 | 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 |
| JP2017112989A (ja) * | 2015-12-21 | 2017-06-29 | 日清製粉株式会社 | パン類の製造方法 |
| JP2023019746A (ja) * | 2021-07-29 | 2023-02-09 | 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52130951A (en) * | 1976-04-22 | 1977-11-02 | Yoichirou Komiya | Method of producing fried confection |
-
1983
- 1983-02-28 JP JP3326283A patent/JPS59156236A/ja active Granted
Patent Citations (1)
| 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 (9)
| 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 |
| EP1174033A3 (en) * | 2000-07-19 | 2003-09-24 | Okumoto Flour Milling Co., Ltd. | Method for production of baked, fried or steamed foodstuffs from a dough |
| JP2003023955A (ja) * | 2001-07-19 | 2003-01-28 | Kao Corp | パン類の製造方法 |
| JP2004065130A (ja) * | 2002-08-07 | 2004-03-04 | Yamazaki Baking Co Ltd | 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 |
| JP2015104324A (ja) * | 2013-11-29 | 2015-06-08 | 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 |
| JP2015159730A (ja) * | 2014-02-26 | 2015-09-07 | 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 |
| JP2017112989A (ja) * | 2015-12-21 | 2017-06-29 | 日清製粉株式会社 | パン類の製造方法 |
| JP2023019746A (ja) * | 2021-07-29 | 2023-02-09 | 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0424017B2 (cs) | 1992-04-23 |
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