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    • 2. 发明授权
    • Method for the pre-baking treatment of shaped and frozen bread dough
    • 成型和冷冻面包面团的预烘烤处理方法
    • US06383530B1
    • 2002-05-07
    • US09657845
    • 2000-09-08
    • Yushi IwashitaNaoko ShiraiYoshiji Adachi
    • Yushi IwashitaNaoko ShiraiYoshiji Adachi
    • A21D802
    • A21D6/001A21D8/02A21D8/047
    • 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.
    • 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。