JPS61141834A - パン生地及びその製造方法 - Google Patents

パン生地及びその製造方法

Info

Publication number
JPS61141834A
JPS61141834A JP59264632A JP26463284A JPS61141834A JP S61141834 A JPS61141834 A JP S61141834A JP 59264632 A JP59264632 A JP 59264632A JP 26463284 A JP26463284 A JP 26463284A JP S61141834 A JPS61141834 A JP S61141834A
Authority
JP
Japan
Prior art keywords
dough
added
leavening agent
agent
acidic
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
Application number
JP59264632A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0439301B2 (enExample
Inventor
敏昭 古橋
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.)
Asahi Chemical Industry Co Ltd
Original Assignee
Asahi Chemical Industry 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 Asahi Chemical Industry Co Ltd filed Critical Asahi Chemical Industry Co Ltd
Priority to JP59264632A priority Critical patent/JPS61141834A/ja
Priority to US06/809,752 priority patent/US4741907A/en
Priority to DE19853544576 priority patent/DE3544576A1/de
Priority to AU51356/85A priority patent/AU588164B2/en
Publication of JPS61141834A publication Critical patent/JPS61141834A/ja
Publication of JPH0439301B2 publication Critical patent/JPH0439301B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP59264632A 1984-12-17 1984-12-17 パン生地及びその製造方法 Granted JPS61141834A (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP59264632A JPS61141834A (ja) 1984-12-17 1984-12-17 パン生地及びその製造方法
US06/809,752 US4741907A (en) 1984-12-17 1985-12-17 Fresh dough and a method for producing the same
DE19853544576 DE3544576A1 (de) 1984-12-17 1985-12-17 Frischer teig und verfahren zu seiner herstellung
AU51356/85A AU588164B2 (en) 1984-12-17 1985-12-17 A freash dough and a method for producing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59264632A JPS61141834A (ja) 1984-12-17 1984-12-17 パン生地及びその製造方法

Publications (2)

Publication Number Publication Date
JPS61141834A true JPS61141834A (ja) 1986-06-28
JPH0439301B2 JPH0439301B2 (enExample) 1992-06-29

Family

ID=17406039

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59264632A Granted JPS61141834A (ja) 1984-12-17 1984-12-17 パン生地及びその製造方法

Country Status (1)

Country Link
JP (1) JPS61141834A (enExample)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59120042A (ja) * 1982-12-27 1984-07-11 ザ・ピルスベリ−・コムパニ− 冷凍ドウ及びその製造方法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59120042A (ja) * 1982-12-27 1984-07-11 ザ・ピルスベリ−・コムパニ− 冷凍ドウ及びその製造方法

Also Published As

Publication number Publication date
JPH0439301B2 (enExample) 1992-06-29

Similar Documents

Publication Publication Date Title
US4741907A (en) Fresh dough and a method for producing the same
US4381315A (en) Refrigerated dough and method of manufacture
US4526801A (en) Refrigerated dough
US6013298A (en) Method of making a reduced salt bread dough product and reduced salt bread dough product
EP0203843A2 (en) Reduced calorie crackers
US4388336A (en) Dough product containing an organic acid leavener
US4405648A (en) Method for producing bread
US4034125A (en) Sourdough compositions
US4389420A (en) Dough glaze
US4415598A (en) Method of processing dough to increase its baked specific volume
CN103229794B (zh) 包装的焙烤用粉末组合物
US3959496A (en) Oxidizing agent for making bread
JPS61141834A (ja) パン生地及びその製造方法
JPH0424017B2 (enExample)
KR20050110419A (ko) 꽈배기용 반죽물 이를 이용한 꽈배기의 제조 방법
JPH05316929A (ja) パン生地およびその製造法
US20090074914A1 (en) Ultra low fat, dry fry process of making donuts
JP6018490B2 (ja) パン類品質改良剤およびそれを用いたパン類の製造方法
JP2005058180A (ja) 角型食パン類の製造方法
US20030180420A1 (en) Dough and container combination and method for making same
JP2961044B2 (ja) 焼成食品の製造法
US3846561A (en) Yogurt-containing dough composition and baked product made therefrom
JPS62282534A (ja) パン生地およびその製造法
KR100249647B1 (ko) 주종발효빵및그제조방법
JPS6123972B2 (enExample)

Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

EXPY Cancellation because of completion of term