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WO2008062808A3 - Method for manufacturing bread, oil-and-fat for kneading, bread, and apparatus for manufacturing bread - Google Patents

Method for manufacturing bread, oil-and-fat for kneading, bread, and apparatus for manufacturing bread Download PDF

Info

Publication number
WO2008062808A3
WO2008062808A3 PCT/JP2007/072490 JP2007072490W WO2008062808A3 WO 2008062808 A3 WO2008062808 A3 WO 2008062808A3 JP 2007072490 W JP2007072490 W JP 2007072490W WO 2008062808 A3 WO2008062808 A3 WO 2008062808A3
Authority
WO
WIPO (PCT)
Prior art keywords
bread
fat
kneading
manufacturing
oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2007/072490
Other languages
French (fr)
Other versions
WO2008062808A2 (en
Inventor
Kayo Nakao
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FRANCOIS Co Ltd
Original Assignee
FRANCOIS Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2007287212A external-priority patent/JP2008148689A/en
Application filed by FRANCOIS Co Ltd filed Critical FRANCOIS Co Ltd
Publication of WO2008062808A2 publication Critical patent/WO2008062808A2/en
Anticipated expiration legal-status Critical
Publication of WO2008062808A3 publication Critical patent/WO2008062808A3/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention provides a method for manufacturing bread in mechanized large-scale production including kneading process, which kneads bread dough automatically, and dividing process, which divides the kneaded bread dough into a plurality of pieces each having predetermined weight. In the kneading process, oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin, is kneaded with the bread dough. As a result, bread, whose saturated fatty acid and trans-fatty acid concerned to give influence on health are reduced, can be manufactured by a mechanized automatic manufacturing line in large quantities.
PCT/JP2007/072490 2006-11-20 2007-11-14 Method for manufacturing bread, oil-and-fat for kneading, bread, and apparatus for manufacturing bread Ceased WO2008062808A2 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2006-313108 2006-11-20
JP2006313108 2006-11-20
JP2007287212A JP2008148689A (en) 2006-11-20 2007-11-05 Method for manufacturing bread, oil-and-fat for kneading, bread, and apparatus for manufacturing bread
JP2007-287212 2007-11-05

Publications (2)

Publication Number Publication Date
WO2008062808A2 WO2008062808A2 (en) 2008-05-29
WO2008062808A3 true WO2008062808A3 (en) 2009-06-04

Family

ID=39323934

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2007/072490 Ceased WO2008062808A2 (en) 2006-11-20 2007-11-14 Method for manufacturing bread, oil-and-fat for kneading, bread, and apparatus for manufacturing bread

Country Status (1)

Country Link
WO (1) WO2008062808A2 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2429625C1 (en) * 2010-09-24 2011-09-27 Олег Иванович Квасенков Bakery product production method
RU2429630C1 (en) * 2010-09-24 2011-09-27 Олег Иванович Квасенков Bakery product production method
RU2429627C1 (en) * 2010-09-24 2011-09-27 Олег Иванович Квасенков Bakery product production method
RU2429626C1 (en) * 2010-09-24 2011-09-27 Олег Иванович Квасенков Bakery product production method
RU2430524C1 (en) * 2010-09-24 2011-10-10 Олег Иванович Квасенков Bakery product production method
RU2430525C1 (en) * 2010-09-24 2011-10-10 Олег Иванович Квасенков Bakery product production method
RU2429628C1 (en) * 2010-09-24 2011-09-27 Олег Иванович Квасенков Bakery product production method
RU2429629C1 (en) * 2010-09-24 2011-09-27 Олег Иванович Квасенков Bakery product production method

Citations (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR611369A (en) * 1926-02-17 1926-09-27 Automatic and continuous bakery
US2953460A (en) * 1950-08-03 1960-09-20 Baker Process Company Process and apparatus for preparing dough
FR1388236A (en) * 1964-02-19 1965-02-05 Nat Biscuit Co Process for preparing a hard sweet dough in a continuous operation
FR1511701A (en) * 1967-01-11 1968-02-02 Diet bread
FR1518405A (en) * 1967-04-11 1968-03-22 Foremost Dairies Improved continuous manufacturing processes for bread products
US3694227A (en) * 1969-03-15 1972-09-26 Pompeo Vezzani Method for making dough
GB1299654A (en) * 1969-04-29 1972-12-13 Foremost Mckesson Improved process for making yeast leavened bakery products
GB1462502A (en) * 1973-04-16 1977-01-26 Wander Ag Dr A High protein bread substitute
EP0059505A2 (en) * 1981-03-02 1982-09-08 THE PROCTER & GAMBLE COMPANY Compositions, methods and culinary mixes for providing nonadherent dough for baked goods
FR2515001A1 (en) * 1981-10-22 1983-04-29 Duthion Albert Small automated bakery installation for prodn. of french bread - allows single unskilled operator to produce fresh bread in one hour
US5049398A (en) * 1989-12-08 1991-09-17 General Mills, Inc. Method of preparing microwave bread
EP0514550A1 (en) * 1990-11-30 1992-11-25 Kyowa Hakko Kogyo Co., Ltd. Process for producing bread dough
US5695804A (en) * 1994-03-24 1997-12-09 Nabisco Technology Company Production of chip-like durum wheat-based snacks
WO2000078154A1 (en) * 1999-06-18 2000-12-28 Archer-Daniels-Midland Company Fluid emulsified shortening composition
US6248388B1 (en) * 1995-06-15 2001-06-19 Pennant Foods Company Edible laminated dough and edible lamination dispersion therefor
US20030134023A1 (en) * 2001-12-13 2003-07-17 Anfinsen Jon Robert High protein, low carbohydrate dough and bread products, and method for making same
WO2004052116A1 (en) * 2002-12-10 2004-06-24 Oy Vegaoils Ltd Food oil product and the use of the same

Patent Citations (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR611369A (en) * 1926-02-17 1926-09-27 Automatic and continuous bakery
US2953460A (en) * 1950-08-03 1960-09-20 Baker Process Company Process and apparatus for preparing dough
FR1388236A (en) * 1964-02-19 1965-02-05 Nat Biscuit Co Process for preparing a hard sweet dough in a continuous operation
FR1511701A (en) * 1967-01-11 1968-02-02 Diet bread
FR1518405A (en) * 1967-04-11 1968-03-22 Foremost Dairies Improved continuous manufacturing processes for bread products
US3694227A (en) * 1969-03-15 1972-09-26 Pompeo Vezzani Method for making dough
GB1299654A (en) * 1969-04-29 1972-12-13 Foremost Mckesson Improved process for making yeast leavened bakery products
GB1462502A (en) * 1973-04-16 1977-01-26 Wander Ag Dr A High protein bread substitute
EP0059505A2 (en) * 1981-03-02 1982-09-08 THE PROCTER & GAMBLE COMPANY Compositions, methods and culinary mixes for providing nonadherent dough for baked goods
FR2515001A1 (en) * 1981-10-22 1983-04-29 Duthion Albert Small automated bakery installation for prodn. of french bread - allows single unskilled operator to produce fresh bread in one hour
US5049398A (en) * 1989-12-08 1991-09-17 General Mills, Inc. Method of preparing microwave bread
EP0514550A1 (en) * 1990-11-30 1992-11-25 Kyowa Hakko Kogyo Co., Ltd. Process for producing bread dough
US5695804A (en) * 1994-03-24 1997-12-09 Nabisco Technology Company Production of chip-like durum wheat-based snacks
US6248388B1 (en) * 1995-06-15 2001-06-19 Pennant Foods Company Edible laminated dough and edible lamination dispersion therefor
WO2000078154A1 (en) * 1999-06-18 2000-12-28 Archer-Daniels-Midland Company Fluid emulsified shortening composition
US20030134023A1 (en) * 2001-12-13 2003-07-17 Anfinsen Jon Robert High protein, low carbohydrate dough and bread products, and method for making same
WO2004052116A1 (en) * 2002-12-10 2004-06-24 Oy Vegaoils Ltd Food oil product and the use of the same

Also Published As

Publication number Publication date
WO2008062808A2 (en) 2008-05-29

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