Method of manufacturing dough for preparing yeast-leavened foods
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United States of America Patent
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Jun 4, 2002
Grant Date -
N/A
app pub date -
Jul 14, 2000
filing date -
Jul 23, 1999
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The present invention Is directed to a method of manufacturing dough for yeast-leavened foods, which includes kneading a portion, including farina, of starting materials under reduced pressure or atmospheric pressure, extruding the kneaded mixture under pressure, adding the remaining starting materials thereto for further kneading under atmospheric pressure so as to obtain kneaded dough, and then fermenting the resultant kneaded dough; a method of manufacturing dough for yeast-leavened foods, which includes kneading the entirety of the starting materials of the yeast-leavened foods under reduced pressure or atmospheric pressure, extruding the kneaded mixture under pressure, subsequently kneading the extruded mass so as to obtain kneaded dough, and then fermenting the resultant kneaded dough; and a method of manufacturing frozen dough for yeast-leavened foods, which include freezing of any of the thus obtained kneaded dough.
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