METHOD FOR PRODUCING BREAD

摘要

PURPOSE: To provide a method for producing bread having both the flavor and palatability peculiar to wheat flour and unique palate feeling. CONSTITUTION: This method for producing bread is characterized by comprising a step wherein wheat flour is kneaded with water to be formed into medium noodles at about 55-98°C, a 2nd step wherein the medium noodles and a submaterial comprising wheat flour and yeast are kneaded together into bread dough, and a 3rd step wherein the thus kneaded bread dough is fermented and then baked.