KR100942610B1 - 식빵 제조방법 및 이에 의해 제조된 식빵 - Google Patents
식빵 제조방법 및 이에 의해 제조된 식빵 Download PDFInfo
- Publication number
- KR100942610B1 KR100942610B1 KR1020070110323A KR20070110323A KR100942610B1 KR 100942610 B1 KR100942610 B1 KR 100942610B1 KR 1020070110323 A KR1020070110323 A KR 1020070110323A KR 20070110323 A KR20070110323 A KR 20070110323A KR 100942610 B1 KR100942610 B1 KR 100942610B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- bread
- minutes
- dough
- Prior art date
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Classifications
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- 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
- A21D8/06—Baking processes
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- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- 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
- 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
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- 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
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- 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
- 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
- A21D2/34—Animal material
-
- 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
- A21D8/025—Treating dough with gases
-
- 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
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Claims (4)
- 강력분 18~19.5중량부, 드라이 이스트 0.18~0.21중량부, 이스트푸드 0.03~0.036중량부, 소금 0.06~0.09중량부, 개량제 0.06~0.09중량부, 물 10.2~11.4중량부를 반죽온도 15~17℃로 배합하여 2~4분 동안 저속 믹싱하고 1~2분 동안 고속 믹싱한 후, 2~4℃와 상대습도 90~95%에서 15~18시간 동안 발효시키는 냉장 중종공정;상기 냉장 중종공정의 결과물에 강력분 12~13.5중량부, 설탕 2.1~2.7중량부, 소금 0.45~0.54중량부, 분유 0.9~1.5중량부, 드라이 이스트 0.09~0.15중량부, 마가린 2.1~3중량부, 물 8.1~9.3중량부를 배합하여 믹싱하고, 15~20분 동안 플로어타임 및 15~20분 동안 벤치타임을 실시한 후 분할하는 본종공정; 및상기 본종공정의 결과물을 성형한 후, 36~40℃와 상대습도 90~95%에서 50~60분 동안 발효시키는 2차 발효공정;을 포함하는 식빵 제조방법.
- 제 1 항에 있어서,상기 냉장 중종공정의 발효온도는 3℃인 식빵 제조방법.
- 제 1 항 또는 제 2 항에 있어서,상기 냉장 중종공정의 발효시간은 16시간인 식빵 제조방법.
- 제 1 항의 방법으로 제조된 식빵.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070110323A KR100942610B1 (ko) | 2007-10-31 | 2007-10-31 | 식빵 제조방법 및 이에 의해 제조된 식빵 |
CN2008101670931A CN101422181B (zh) | 2007-10-31 | 2008-10-10 | 主食面包的制作方法及采用该方法制作的主食面包 |
HK09109884.1A HK1131519A1 (en) | 2007-10-31 | 2009-10-26 | Manufacturing method of bread and bread produced by using the same method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070110323A KR100942610B1 (ko) | 2007-10-31 | 2007-10-31 | 식빵 제조방법 및 이에 의해 제조된 식빵 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20090044289A KR20090044289A (ko) | 2009-05-07 |
KR100942610B1 true KR100942610B1 (ko) | 2010-02-16 |
Family
ID=40613235
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020070110323A KR100942610B1 (ko) | 2007-10-31 | 2007-10-31 | 식빵 제조방법 및 이에 의해 제조된 식빵 |
Country Status (3)
Country | Link |
---|---|
KR (1) | KR100942610B1 (ko) |
CN (1) | CN101422181B (ko) |
HK (1) | HK1131519A1 (ko) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20200110010A (ko) | 2019-03-15 | 2020-09-23 | 주식회사 쿠치나송 | 페이스트리 식감을 가지는 식빵의 제조방법 |
KR102593102B1 (ko) | 2023-03-24 | 2023-10-30 | 정승민 | 양배추 발효액을 이용한 식빵의 제조방법 및 이에 의해 제조된 식빵 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101686708B1 (ko) | 2014-08-04 | 2016-12-14 | 김봉수 | 스틱 빵 및 그 제조방법 |
CN107811527B (zh) * | 2016-09-14 | 2020-09-04 | 佛山市顺德区美的电热电器制造有限公司 | 面包机及其控制方法和控制装置 |
KR102311702B1 (ko) * | 2019-12-10 | 2021-10-13 | 정광만 | 호두식빵 제조방법 |
CN114009471B (zh) * | 2021-11-25 | 2023-09-05 | 福建臣果实业有限公司 | 一种面包的发酵工艺 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08191658A (ja) * | 1995-01-12 | 1996-07-30 | Nisshin Flour Milling Co Ltd | パン類の製造方法 |
KR19990059369A (ko) * | 1997-12-30 | 1999-07-26 | 김영덕 | 식빵 및 그 제조방법 |
KR19990059368A (ko) * | 1997-12-30 | 1999-07-26 | 김영덕 | 식빵 및 그 제조방법 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0305071A3 (en) * | 1987-08-24 | 1990-01-31 | General Foods Corporation | Process for making preproofed unbaked and frozen doughs |
JPH0640794B2 (ja) * | 1988-07-26 | 1994-06-01 | レオン自動機株式会社 | パンまたはペーストリーの成形保存方法 |
DE10332200A1 (de) * | 2003-07-15 | 2005-02-24 | Uniferm Gmbh & Co. Kg | Verfahren zur Herstellung von Vorteigen |
-
2007
- 2007-10-31 KR KR1020070110323A patent/KR100942610B1/ko active IP Right Grant
-
2008
- 2008-10-10 CN CN2008101670931A patent/CN101422181B/zh active Active
-
2009
- 2009-10-26 HK HK09109884.1A patent/HK1131519A1/xx unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08191658A (ja) * | 1995-01-12 | 1996-07-30 | Nisshin Flour Milling Co Ltd | パン類の製造方法 |
KR19990059369A (ko) * | 1997-12-30 | 1999-07-26 | 김영덕 | 식빵 및 그 제조방법 |
KR19990059368A (ko) * | 1997-12-30 | 1999-07-26 | 김영덕 | 식빵 및 그 제조방법 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20200110010A (ko) | 2019-03-15 | 2020-09-23 | 주식회사 쿠치나송 | 페이스트리 식감을 가지는 식빵의 제조방법 |
KR102593102B1 (ko) | 2023-03-24 | 2023-10-30 | 정승민 | 양배추 발효액을 이용한 식빵의 제조방법 및 이에 의해 제조된 식빵 |
Also Published As
Publication number | Publication date |
---|---|
CN101422181B (zh) | 2011-12-07 |
HK1131519A1 (en) | 2010-01-29 |
CN101422181A (zh) | 2009-05-06 |
KR20090044289A (ko) | 2009-05-07 |
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