METHOD OF PREPARING SOUR DOUGH AND SOUR DOUGH BREAD

摘要

The mixture (A) consisting of 20-60% of wheat starch and 3-5% of dextrose and 5-15% of nonfat dry milk and 0.5-1% of yeast extracts and 30-60% of water is fermented with 5-10% of propionibacterium strain for 12 hrs. at 30-70 deg.C. The mixture (B) consisting of 40-80% of wheat powder and 5-15 % of dextrose and 150-200% of water is fermented with 5-10% of lactobacillus strain. The sour dough is made by mixing A and B mixtures. The many kind of bread can be manufactured by using a different amount of sour dough.