| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for continuously producing bread through sponge dough, capable of being suitably used for mass production in a factory scale, by maintaining advantage of a process for keeping the sponge dough at a relatively low temperature for a long period, when the bread is produced by the process for keeping the sponge dough at the relatively low temperature for the long period, and capable of shortening a fermenting time of the sponge dough, while giving a good volume, flavor, and mouth feel to the bread, and to provide the bread. SOLUTION: This method for continuously producing the bread through the sponge dough comprises fermenting the sponge dough at the low temperature in the factory scale with a large charge amount, wherein an amount of yeast to be added is adjusted according to the fermenting time of the sponge dough conducted in a range of 6-15 hr, an environmental temperature in case of fermentation of the sponge dough is adjusted in a range of 5 to 20°C, preferably, in a range of 10 to 15°C, so as to prevent occurrence of a temperature difference between outer and central portions of the dough and to decrease the temperature difference to a range of, preferably, not more than 5°C, more preferably, not more than 3°C, and bringing the fermentation of the sponge dough into an optimally mature state, not into a premature state, nor into a postmature state, so that the bread having the good flavor and mouth feel is produced. The bread is produced by the method. COPYRIGHT: (C)2007,JPO&INPIT
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