KR850000921A - 이이스트 발효식품의 냉동 반죽제법 - Google Patents

이이스트 발효식품의 냉동 반죽제법

Info

Publication number
KR850000921A
KR850000921A KR1019830006199A KR830006199A KR850000921A KR 850000921 A KR850000921 A KR 850000921A KR 1019830006199 A KR1019830006199 A KR 1019830006199A KR 830006199 A KR830006199 A KR 830006199A KR 850000921 A KR850000921 A KR 850000921A
Authority
KR
South Korea
Prior art keywords
yeast dough
frozen yeast
dough recipe
recipe
frozen
Prior art date
Application number
KR1019830006199A
Other languages
English (en)
Other versions
KR940000525B1 (ko
Inventor
사토시 노무라
신지 이시가미
Original Assignee
닛신 세이훈 가부시기가이샤
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 닛신 세이훈 가부시기가이샤 filed Critical 닛신 세이훈 가부시기가이샤
Publication of KR850000921A publication Critical patent/KR850000921A/ko
Application granted granted Critical
Publication of KR940000525B1 publication Critical patent/KR940000525B1/ko

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
KR1019830006199A 1983-07-29 1983-12-27 이이스트 발효식품의 냉동 반죽제법 KR940000525B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP58137552A JPS6030635A (ja) 1983-07-29 1983-07-29 イ−スト発酵食品の冷凍生地の製法
JP137552 1983-07-29

Publications (2)

Publication Number Publication Date
KR850000921A true KR850000921A (ko) 1985-03-14
KR940000525B1 KR940000525B1 (ko) 1994-01-24

Family

ID=15201373

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830006199A KR940000525B1 (ko) 1983-07-29 1983-12-27 이이스트 발효식품의 냉동 반죽제법

Country Status (3)

Country Link
JP (1) JPS6030635A (ko)
KR (1) KR940000525B1 (ko)
FR (1) FR2549698B1 (ko)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61201816A (ja) * 1985-03-04 1986-09-06 Daihatsu Motor Co Ltd エンジンの冷却装置
FR2589042B1 (fr) * 1985-10-25 1990-12-21 Armoricaine Patisserie Pate a brioche congelee et procede de fabrication
FR2589041B1 (fr) * 1985-10-25 1990-12-21 Armoricaine Patisserie Pate pour croissants congelee et procede de fabrication
FR2592766B1 (fr) * 1986-01-13 1989-02-03 Seguy Jean Pierre Procede de panification
FR2663197A1 (fr) * 1990-06-18 1991-12-20 Mathieu Gilbert Procede de preparation de pates levees feuilletees a surgeler utilisees en boulangerie patisserie.
JP2586113Y2 (ja) * 1992-01-29 1998-12-02 川崎製鉄株式会社 輸送用ラック吊り上げ装置
CH686477A5 (de) * 1994-04-12 1996-04-15 Panofina Ag Verfahren zur Herstellung von Teig.
KR101708887B1 (ko) * 2015-06-04 2017-03-08 주식회사 삼양사 제빵용 냉동 생지 및 이의 제조방법

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1262176B (de) * 1964-02-18 1968-03-07 Sebastian Schremmer Verfahren zur Herstellung von Teigen, die in ueblicher Weise tiefgekuehlt werden
DE2321266C3 (de) * 1973-04-27 1986-10-02 Schröder & Co, 2400 Lübeck Verfahren zur kontinuierlichen Herstellung von Teigen
JPS5381643A (en) * 1976-12-27 1978-07-19 Kibun Kk Production of high protein bread dough

Also Published As

Publication number Publication date
FR2549698A1 (fr) 1985-02-01
JPH0424967B2 (ko) 1992-04-28
KR940000525B1 (ko) 1994-01-24
FR2549698B1 (fr) 1990-11-30
JPS6030635A (ja) 1985-02-16

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Legal Events

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