Method for producing bread

Details Method for producing bread Method for producing bread

2011-01-11

2011-01-11

Speer, Timothy M (Department: 1789)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S019000, C426S496000, C426S520000

Reexamination Certificate

active

07867528

ABSTRACT:
In a method of producing bread which includes the steps of mixing separate leaven or yeast into bread dough, fermenting the dough, dividing and forming the dough, fermenting the dough again, and baking the thus fermented dough, the baking step includes at least one baking stage and at least in the final stage of baking, the dough is baked using superheated steam. The dough may be first baked partially, and after storing at room temperature or freezing, the dough may be completely baked. There is also provided a method of producing raisin yeast bread which includes the steps of fermenting water extracts of raisins and flour, further fermenting the mixture for 10 to 20 days while adding flour and water to obtain ripe raisin leaven, mixing the ripe leaven into separate leaven or bread dough, fermenting the mixture, dividing and forming the mixture, fermenting the thus divided and formed dough first at 20-25° C. for 0.5 to 2 hours, then at a low temperature of 2-10° C. for 7 to 22 hours, and finally at 20-25° C. for 1 to 6 hours, and baking the thus fermented dough. At least in the final stage of baking step, the dough is baked using superheated steam.

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JP 2002-186409 Machine Translation.
JP 2003-116453 Machine Translation.
Notice of Reasons for Rejection issued Jan. 19, 2010 in corresponding Japanese patent application 2006-038208 (with partial English translation).

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