JPS6135805B2 - - Google Patents
Info
- Publication number
- JPS6135805B2 JPS6135805B2 JP54126639A JP12663979A JPS6135805B2 JP S6135805 B2 JPS6135805 B2 JP S6135805B2 JP 54126639 A JP54126639 A JP 54126639A JP 12663979 A JP12663979 A JP 12663979A JP S6135805 B2 JPS6135805 B2 JP S6135805B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- dough
- sugar
- oil
- fat
- 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
Links
- 235000008429 bread Nutrition 0.000 claims description 78
- 235000000346 sugar Nutrition 0.000 claims description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000004519 manufacturing process Methods 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 21
- 239000004033 plastic Substances 0.000 claims description 16
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 6
- 150000008163 sugars Chemical class 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 66
- 235000019198 oils Nutrition 0.000 description 64
- 239000003925 fat Substances 0.000 description 58
- 235000019197 fats Nutrition 0.000 description 58
- 238000000034 method Methods 0.000 description 33
- 230000000052 comparative effect Effects 0.000 description 14
- 238000000855 fermentation Methods 0.000 description 13
- 230000004151 fermentation Effects 0.000 description 13
- 239000000243 solution Substances 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- 230000008569 process Effects 0.000 description 12
- 239000008346 aqueous phase Substances 0.000 description 11
- 238000007796 conventional method Methods 0.000 description 10
- 230000032683 aging Effects 0.000 description 9
- 235000014594 pastries Nutrition 0.000 description 9
- 238000009472 formulation Methods 0.000 description 7
- 239000008173 hydrogenated soybean oil Substances 0.000 description 7
- 230000001965 increasing effect Effects 0.000 description 7
- 235000013310 margarine Nutrition 0.000 description 7
- 239000003264 margarine Substances 0.000 description 6
- 239000012071 phase Substances 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000010304 firing Methods 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 239000010419 fine particle Substances 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 230000000171 quenching effect Effects 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000012180 bread and bread product Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 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
- 239000003205 fragrance Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- -1 sugar Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12663979A JPS5651948A (en) | 1979-10-01 | 1979-10-01 | Production of layered bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12663979A JPS5651948A (en) | 1979-10-01 | 1979-10-01 | Production of layered bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5651948A JPS5651948A (en) | 1981-05-09 |
| JPS6135805B2 true JPS6135805B2 (sr) | 1986-08-15 |
Family
ID=14940170
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12663979A Granted JPS5651948A (en) | 1979-10-01 | 1979-10-01 | Production of layered bread |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5651948A (sr) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0554370B2 (sr) * | 1985-03-01 | 1993-08-12 | Kogyo Gijutsuin |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61158740A (ja) * | 1984-12-29 | 1986-07-18 | 旭電化工業株式会社 | 冷凍生地の製造法 |
| JPS63273436A (ja) * | 1987-05-01 | 1988-11-10 | Ueda Seiyu Kk | 製菓製パン用油中水型乳化組成物 |
| JP2010094080A (ja) * | 2008-10-17 | 2010-04-30 | Fuji Oil Co Ltd | 油中水型乳化油脂組成物 |
-
1979
- 1979-10-01 JP JP12663979A patent/JPS5651948A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0554370B2 (sr) * | 1985-03-01 | 1993-08-12 | Kogyo Gijutsuin |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5651948A (en) | 1981-05-09 |
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