JPS6314936B2 - - Google Patents

Info

Publication number: JPS6314936B2
Authority: JP; Japan
Prior art keywords: mixing; time; minutes; dough; water
Prior art date: 1984-07-19
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.): Expired

Application number

JP59148583A

Other languages

English (en)

Japanese (ja)

Other versions

JPS6128358A (ja

Inventor

Keiichiro Murofushi

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.)

Individual

Original Assignee

Individual

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.)

1984-07-19

Filing date

1984-07-19

Publication date

1988-04-02

1984-07-19 Application filed by Individual filed Critical Individual

1984-07-19 Priority to JP14858384A priority Critical patent/JPS6128358A/ja

1986-02-08 Publication of JPS6128358A publication Critical patent/JPS6128358A/ja

1988-04-02 Publication of JPS6314936B2 publication Critical patent/JPS6314936B2/ja

Status Granted legal-status Critical Current

Links

235000012149 noodles Nutrition 0.000 claims description 10
238000000034 method Methods 0.000 claims description 8
239000004615 ingredient Substances 0.000 claims description 3
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
230000032683 aging Effects 0.000 description 9
235000013312 flour Nutrition 0.000 description 7
150000003839 salts Chemical class 0.000 description 6
108010068370 Glutens Proteins 0.000 description 3
235000021312 gluten Nutrition 0.000 description 3
230000036571 hydration Effects 0.000 description 3
238000006703 hydration reaction Methods 0.000 description 3
238000004519 manufacturing process Methods 0.000 description 2
229920002472 Starch Polymers 0.000 description 1
239000000463 material Substances 0.000 description 1
230000010198 maturation time Effects 0.000 description 1
239000002245 particle Substances 0.000 description 1
235000018102 proteins Nutrition 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
102000004169 proteins and genes Human genes 0.000 description 1
238000004904 shortening Methods 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
239000008107 starch Substances 0.000 description 1

Landscapes

Bakery Products And Manufacturing Methods Therefor (AREA)
Noodles (AREA)

JP14858384A 1984-07-19 1984-07-19 麺類の生地のミキシング方法 Granted JPS6128358A (ja)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
JP14858384A JPS6128358A (ja)	1984-07-19	1984-07-19	麺類の生地のミキシング方法

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP14858384A JPS6128358A (ja)	1984-07-19	1984-07-19	麺類の生地のミキシング方法

Publications (2)

Publication Number	Publication Date
JPS6128358A JPS6128358A (ja)	1986-02-08
JPS6314936B2 true JPS6314936B2 (da)	1988-04-02

Family

ID=15455987

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP14858384A Granted JPS6128358A (ja)	1984-07-19	1984-07-19	麺類の生地のミキシング方法

Country Status (1)

Country	Link
JP (1)	JPS6128358A (da)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
KR910005759B1 (ko) *	1987-03-24	1991-08-02	미쓰비시덴기 가부시기가이샤	진공개폐기

1984
- 1984-07-19 JP JP14858384A patent/JPS6128358A/ja active Granted

Also Published As

Publication number	Publication date
JPS6128358A (ja)	1986-02-08

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