| 摘要 |
PROBLEM TO BE SOLVED: To produce bread having a large volume, having good appearance free from fish-eye, and excellent in internal state, taste and palatability by compounding grain powder withα-amylase and an ascorbic acid, making sponge- type bread dough from the mixture and subsequently freezing or refrigerating the dough. SOLUTION: (A) Grain powder (1000 g) is compounded with (B) 500-6000 international unit(IU) ofα-amylase and (C) an ascorbic acid at a ratio of 0.002-0.3 mg to 1 IU of the component B, and bread dough is prepared by a sponge process. The bread dough is frozen or refrigerated at an arbitrary stage after the dough kneading process.
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