JPS6379555A - パンの焼成方法 - Google Patents
パンの焼成方法Info
- Publication number
- JPS6379555A JPS6379555A JP22402186A JP22402186A JPS6379555A JP S6379555 A JPS6379555 A JP S6379555A JP 22402186 A JP22402186 A JP 22402186A JP 22402186 A JP22402186 A JP 22402186A JP S6379555 A JPS6379555 A JP S6379555A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- water
- baking
- minutes
- dough
- 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 33
- 238000000034 method Methods 0.000 title claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 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 description 2
- 238000010304 firing Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 210000004291 uterus Anatomy 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
- 238000005259 measurement Methods 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
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 238000004898 kneading Methods 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
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008384 inner phase Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- -1 sawdust Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008400 supply water 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 true JPS6379555A (ja) | 1988-04-09 |
| JPH0585139B2 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) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05219879A (ja) * | 1991-04-05 | 1993-08-31 | Nippon Flour Mills Co Ltd | シュー皮の製造方法 |
-
1986
- 1986-09-22 JP JP22402186A patent/JPS6379555A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05219879A (ja) * | 1991-04-05 | 1993-08-31 | Nippon Flour Mills Co Ltd | シュー皮の製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0585139B2 (enExample) | 1993-12-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |