| 摘要 |
The present invention provides bread. A phenomenon in which extension of a circulation period and spoiling of bread are prevented while the bread is stored or circulated after rapidly refrigerated. When being consumed, the bread is heated by using a microwave, so a consumer can feel a chewing texture and touching texture just like those of newly-baked bread. Bread stuffing is included in dough to be fermented and baked. After the dough including the bread stuffing is baked, temperature is lowered through cooling, and the dough is rapidly refrigerated to be bread. The bread can be consumed after being heated through a microwave. |
