| 摘要 |
<P>PROBLEM TO BE SOLVED: To suppress damage to cells of yeast and network, to ensure puffing during baking when producing frozen bread dough, and to allow production of the frozen bread dough having a good texture and taste. <P>SOLUTION: A raw material comprising grain flour, yeast, auxiliary materials, and water is kneaded to produce a liquid bread dough composition. The resultant bread dough composition is primarily fermented to produce bread dough P having a viscosity of 100-1,000,000 mPa s. The bread dough P is then formed into a sheet shape or granule shape, and rapidly frozen in a freezer 18 to produce the frozen bread dough. The frozen bread dough is secondarily fermented, and subsequently baked to produce baked bread. Blending of a viscosity modifier with the raw material is also effective. <P>COPYRIGHT: (C)2013,JPO&INPIT |
