| 摘要 |
PURPOSE: A method for manufacturing frozen dough using trehalose is provided, thereby overcoming the freezing disorder, and inhibiting aging of starch, caramelization and browning reaction, so that bread having improved taste and flavor can be manufactured. CONSTITUTION: The method for manufacturing frozen dough using trehalose comprises the steps of: (a) mixing 100 parts by weight of wheat flour, 1 to 25 parts by weight of trehalose, 0.5 to 5 parts by weight of yeast and 80 to 95 parts by weight of water with 18 to 22 deg. C; (b) maturing the liquefied mixture at 4 to 7 deg. C for 1 to 5 hours, and at 10 to 15 deg. C for 5 to 15 hours; (c) mixing 100 parts by weight of liquefied mixture, 30 to 60 parts by weight of wheat flour, 5 to 20 parts by weight of butter, 5 to 10 parts by weight of yeast, 0.01 to 1 parts by weight of yeast food, 0.01 to 2 parts by weight of salt and 10 to 30 parts by weight of water to prepare a dough; and (d) dividing the dough and freezing the divided clods of dough.
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