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

2011-11-08

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

08053006

ABSTRACT:
A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then fermented at a temperature and relative humidity; a dough process in which the resulting mixture of the cold sponge process is mixed with strong flour, sugar, salt, dried milk, dried yeast, margarine, and water, and the to resulting mixture is given a floor time and then divided into pieces; a freezing storage process in which the dough is frozen, wrapped in plastic, and stored at a temperature of less than −18 degrees C.; a thawing process in which the resulting dough pieces of the freezing process are thawed; and a second fermentation process in which each of the resulting dough pieces is molded and subjected to a second fermentation.

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
JP2005110698. English Translation. Accessed online from JPO.
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.

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