发明名称 |
METHOD FOR PRODUCING BREADS |
摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing breads having soft palatability and deterioration resistance in a shortened fermentation time in a sponge and dough method. SOLUTION: The method for producing breads comprises using saccharide- containing oils and fats as intermediate dough obtained by mixing a saccharide and oils and fats. COPYRIGHT: (C)2003,JPO
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申请公布号 |
JP2003250430(A) |
申请公布日期 |
2003.09.09 |
申请号 |
JP20020050981 |
申请日期 |
2002.02.27 |
申请人 |
NISSHIN FLOUR MILLING INC |
发明人 |
YOKOI SATOSHI;ASAI HAJIME;ISHIGAMI SHINJI |
分类号 |
A21D2/16;(IPC1-7):A21D2/16 |
主分类号 |
A21D2/16 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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