FR2592766A1 - Bread-making method - Google Patents

Bread-making method

Info

Publication number
FR2592766A1
FR2592766A1 FR8600462A FR8600462A FR2592766A1 FR 2592766 A1 FR2592766 A1 FR 2592766A1 FR 8600462 A FR8600462 A FR 8600462A FR 8600462 A FR8600462 A FR 8600462A FR 2592766 A1 FR2592766 A1 FR 2592766A1
Authority
FR
France
Prior art keywords
dough
layer
bread
making method
kneading
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.)
Granted
Application number
FR8600462A
Other languages
French (fr)
Other versions
FR2592766B1 (en
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.)
SEGUY JEAN PIERRE
Original Assignee
SEGUY JEAN PIERRE
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
Application filed by SEGUY JEAN PIERRE filed Critical SEGUY JEAN PIERRE
Priority to FR8600462A priority Critical patent/FR2592766B1/en
Publication of FR2592766A1 publication Critical patent/FR2592766A1/en
Application granted granted Critical
Publication of FR2592766B1 publication Critical patent/FR2592766B1/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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 relates to a bread-making method essentially characterised in that it consists in: - kneading the mixture of ingredients, pronounced kneading, - bringing fermentation either to a high temperature T or for an extended period t1 or by combining these two factors until the strength and the stickiness of the dough prevent it from being formed, conventionally, as follows, - spreading out the mass of dough into one layer, - leaving the layer of dough to prove (rest), - cutting the layer of dough into pieces with the aid of a blade or the like. - Putting the pieces in the oven. n
FR8600462A 1986-01-13 1986-01-13 PANIFICATION PROCESS Expired FR2592766B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8600462A FR2592766B1 (en) 1986-01-13 1986-01-13 PANIFICATION PROCESS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8600462A FR2592766B1 (en) 1986-01-13 1986-01-13 PANIFICATION PROCESS

Publications (2)

Publication Number Publication Date
FR2592766A1 true FR2592766A1 (en) 1987-07-17
FR2592766B1 FR2592766B1 (en) 1989-02-03

Family

ID=9331107

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8600462A Expired FR2592766B1 (en) 1986-01-13 1986-01-13 PANIFICATION PROCESS

Country Status (1)

Country Link
FR (1) FR2592766B1 (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE128724C (en) *
FR585754A (en) * 1923-03-28 1925-03-06 Fleischmann Co Improvements in the preparation and processing of dough intended for bread preparation
FR1070174A (en) * 1953-01-28 1954-07-20 Joseph Rank Ltd Improved method of making bread using untreated and unbleached flour and bread thus obtained
FR2344229A1 (en) * 1976-03-18 1977-10-14 Bourdon Andre Deep frozen paste esp. for making croissants - prepd. by mixing, layering, rising then rapidly freezing
US4107341A (en) * 1975-07-14 1978-08-15 Amf Incorporated Method with an improved mixing cycle for preparing dough
FR2428398A1 (en) * 1978-06-13 1980-01-11 Martin Simone Bread making with modified dough rising stage - effected in a sealed humid area at relatively high temp.
FR2549698A1 (en) * 1983-07-29 1985-02-01 Nisshin Flour Milling Co Method for preparing a frozen dough of foodstuff products fermented with yeast

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE128724C (en) *
FR585754A (en) * 1923-03-28 1925-03-06 Fleischmann Co Improvements in the preparation and processing of dough intended for bread preparation
FR1070174A (en) * 1953-01-28 1954-07-20 Joseph Rank Ltd Improved method of making bread using untreated and unbleached flour and bread thus obtained
US4107341A (en) * 1975-07-14 1978-08-15 Amf Incorporated Method with an improved mixing cycle for preparing dough
FR2344229A1 (en) * 1976-03-18 1977-10-14 Bourdon Andre Deep frozen paste esp. for making croissants - prepd. by mixing, layering, rising then rapidly freezing
FR2428398A1 (en) * 1978-06-13 1980-01-11 Martin Simone Bread making with modified dough rising stage - effected in a sealed humid area at relatively high temp.
FR2549698A1 (en) * 1983-07-29 1985-02-01 Nisshin Flour Milling Co Method for preparing a frozen dough of foodstuff products fermented with yeast

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
THE BAKERS DIGEST, vol. 42, no. 15, octobre 1968, pages 44-50; L.KLINE et al.: "Frozen bread doughs" *

Also Published As

Publication number Publication date
FR2592766B1 (en) 1989-02-03

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