| 摘要 |
<p>Problem: To provide a bread quality improving agent suitable for frozen dough with which it is possible to prepare breads from frozen bread dough without a decrease in the quality (for example, the bread volume, bread height, specific volume, crust quality, etc.) of the breads, and a production method, and the like, for breads using the improving agent. Solution: A bread quality improving agent for frozen dough is used which includes transglutaminase, L-ascorbic acid, and a bread emulsifier. In addition, bread dough is prepared combined with the bread quality improving agent for frozen dough, the bread dough is frozen following any of the steps of primary fermentation, shaping, and final fermentation, and breads are produced therefrom according to conventional methods.</p> |
