Method of making bread and bread made by the method

Details Method of making bread and bread made by the method Method of making bread and bread made by the method

2009-04-03

2011-10-04

Sheikh, Humera (Department: 1789)

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

C426S060000, C426S062000, C426S656000

Reexamination Certificate

active

08029834

ABSTRACT:
The bread making method includes cold sponge, dough, and second fermentation processes. For cold sponge, 18 to 19.5 parts strong flour, 0.18 to 0.21 parts dried yeast, 0.03 to 0.036 parts yeast food, 0.06 to 0.09 parts salt, 0.06 to 0.09 parts improver, and 10.2 to 11.4 parts water are mixed at a temperature, low speed stirred, high speed stirred, and fermented. In the dough process, the resulting mixture of the cold sponge process is mixed with 12 to 13.5 parts strong flour, 2.1 to 2.7 parts sugar, 0.45 to 0.54 parts salt, 0.9 to 20 1.5 parts dried milk, 0.09 to 0.15 parts dried yeast, 2.1 to 3 parts margarine, and 8.1 to 9.3 parts water, and the resulting mixture is given floor and bench time and divided into pieces. In the second fermentation process, the pieces are molded and fermented.

REFERENCES:
patent: 3375117 (1968-03-01), Schremmer
patent: 4904485 (1990-02-01), Hirakawa et al.
patent: 5789011 (1998-08-01), Kobori et al.
patent: 2005110698 (2005-04-01), None
American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. 2006 ASHRAE Handbook—Refrigeration (I-P Edition). Chapter 28, Bakery Products. Online version available at: http://knovel.com/web/portal/browse/display?—EXT—KNOVEL—DISPLAY—bookid=2395&VerticalID=0.
JP2005110698. English Translation. Accessed online from JPO.

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