公开(公告)号：US06383530B1

公开(公告)日：2002-05-07

申请号：US09657845

申请日：2000-09-08

申请人： Yushi Iwashita ,  Naoko Shirai ,  Yoshiji Adachi

发明人： Yushi Iwashita ,  Naoko Shirai ,  Yoshiji Adachi

IPC分类号： A21D802

CPC分类号： A21D6/001 ,  A21D8/02 ,  A21D8/047

摘要： A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of 17° C. to 40° C. at a raising rate of 0.1° C./min to 2° C./min to thaw and finally proof the shaped and frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of 0.2° C./min to 0.7° C./min after finally proofing the shaped and frozen bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the raising and lowering steps.

摘要翻译： 成型和冷冻面包生面团的预烘烤处理方法包括将成形和冷冻的面包面团放置在容器中，并将容器的内部温度升高到17℃至40℃的范围， 0.1℃/分钟至2℃/分钟解冻，最后连续地证实成型和冷冻的面包面团。 容器的内部温度以0.2℃/ min至0.7℃/分钟的降低率降低至-20℃至15℃的范围，最后对成型和冷冻的面包面团进行打样。 容器内部的空气露点与面包面团的表面温度之间的温差在升降阶段被控制在20℃以内。

公开(公告)号：US6025001A

公开(公告)日：2000-02-15

申请号：US822500

申请日：1997-03-24

申请人： Masahiko Nonaka ,  Yoshiji Adachi ,  Yasushi Naruto ,  Chifumi Kaga

发明人： Masahiko Nonaka ,  Yoshiji Adachi ,  Yasushi Naruto ,  Chifumi Kaga

IPC分类号： A21D6/00 ,  A21D8/02 ,  A21D8/06 ,  A23L3/015

CPC分类号： A21D8/06 ,  A21D6/00 ,  A21D8/02

摘要： Shaped bodies of dough are expanded under reduced pressure and then subsequently baked under heat, or are baked under heat while being expanded under reduced pressure. There is no substantial final fermentation.

摘要翻译： 面团的成形体在减压下膨胀，然后在加热下烘烤，或在加热下烘烤，同时在减压下膨胀。 没有实质的最终发酵。

公开(公告)号：US06391350B1

公开(公告)日：2002-05-21

申请号：US09657844

申请日：2000-09-08

申请人： Yushi Iwashita ,  Yoshiji Adachi

发明人： Yushi Iwashita ,  Yoshiji Adachi

IPC分类号： A21D800

CPC分类号： A21D10/02 ,  A21D6/001 ,  A21D8/047

摘要： A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of 17° C. to 40° C. and relative humidity in the container in a range of 50% to 75% to thaw and proof the chunk of frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of at least 0.2° C./min after proofing the bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the lowering step. The bread dough is taken out from the container, shaped, and finally proofed in a proofer.

摘要翻译： 一种用于预冷处理冷冻面包生面团的方法包括将冷冻面包面团块放置在容器中并将容器的内部温度保持在17℃至40℃的范围内，相对湿度 该容器在50％至75％的范围内解冻，并持续保证冷冻面包面团的大块。 在对面包面团进行校核之后，容器的内部温度以-20℃至15℃的范围降低至少0.2℃/分钟的降低速率。 在下降步骤期间，将容器内空气的露点与面包生面团的表面温度之间的温差控制在20℃以内。 面包面团从容器中取出，成型，最后用打样机打扫。