PRODUCTION OF BREAD FROM FROZEN DOUGH PREPARED BY REMIX STRAIGHT METHOD

摘要

PROBLEM TO BE SOLVED: To produce bread of better quality than that of the bread produced by the conventional process by using a specific freezing-resistant yeast and making bread through the remix-straight method in which the whole amount of the dough prepared by the straight method process is mixed again, in other words the remix-straight method. SOLUTION: A freezing-resistant yeast that has a higher rate of the fermentation power in the dough after it is frozen and then thawed to the fermentation power in the unfrozen dough is used and the objective bread is produced by using the dough that is prepared by turning back the whole amount of the dough that is fermented in the same manner as in the straight method to the mixer and by remixing the turned-back dough. At this time, the starting flour for making the objective bread preferably contains >=10% of the ultra-strong wheat flour that shows >=1.2-fold, preferably >=1.5fold mixing time in a pin-type mixer in comparison with the usual strong flour.