发明名称 |
Method for preparing frozen baker's dough |
摘要 |
A method for preparing frozen baker's dough comprises the steps of blending ingredients for preparing bread including raw grain flour, 1 to 7 parts by weight of a processed starch per 100 parts by weight of the raw grain flour and 300 to 1000 units of a starch decomposition enzyme per 1 kg of the raw grain flour, the processed starch having a hot water solubility of not more than 8% by weight, a ratio of a cold water swelling power (Sc) to a hot water swelling power (Sh), Sc/Sh, ranging from 1.2 to 0.8 and a cold water swelling power ranging from 4 to 15, to thereby form a mixture; kneading the mixture while adding water to form a dough; and then freezing the dough.
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申请公布号 |
US5595773(A) |
申请公布日期 |
1997.01.21 |
申请号 |
US19950527213 |
申请日期 |
1995.09.12 |
申请人 |
MATSUTANI CHEMICAL INDUSTRY CO., LTD. |
发明人 |
WADA, KIMIHITO;TSUKUDA, KOJI |
分类号 |
A21D2/18;A21D2/26;A21D2/36;A21D6/00;A21D8/02;A21D8/04;(IPC1-7):A21D2/36 |
主分类号 |
A21D2/18 |
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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