http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H10290655-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_df8f0b97016aea8c87b436229082a27a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 |
| filingDate | 1997-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79e21170a01175dcadf52faf91b3aadf |
| publicationDate | 1998-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H10290655-A |
| titleOfInvention | French bread frozen dough manufacturing method |
| abstract | (57) [Summary] [Problem] To provide a frozen dough of French bread in which obstacles due to freezing are suppressed and the elongation of the kiln during firing is improved even for frozen dough. SOLUTION: In the manufacture of frozen dough for French bread, a sponge method is adopted, wherein sponge dough is prepared using 20 to 60% by weight of cereal based on the total weight of cereal used in bread making. And the prepared sponge dough at 10-30 ° C A method for producing frozen dough for French bread, comprising fermenting at a temperature of 1 hour to 8 hours, and adding glucose oxidase during medium kneading or main kneading. When glucose oxidase is added, ascorbic acid and / or α-amylase are combined, and the frozen dough is a frozen dough after molding. 0.3 ~ The method is characterized in that 1.0% by weight of dry yeast or 1.0 to 2.5% by weight of raw yeast is used, and 3.0 to 5.0% by weight of a freeze-tolerant yeast is seeded at the time of main kneading. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2018151185-A1 |
| priorityDate | 1997-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.