| 摘要 |
The secret of low-temperature ripened bread having excellent smell, taste, and softness is these three steps of inputting a bleached paste into a dividing device by using a lift; ripening a paste at a temperature of 1-6°C for 48 hours; and rapidly freezing the frozen bread via a rapid-freezer at a temperature of 38°C or less. First, a well-ripened paste has to be utilized for baking good bread and bread is completed via the steps of bleaching, forming, ripening, and roasting. The low-temperature long-term ripening step ripening the paste at a temperature of 1-6°C for 6-48 hours is additionally added so that the smell, the taste, and the softness of the bread are better than those of bread ripened at high temperatures for a short time. The paste ripened in a ripening room at a temperature of 1-6°C for 4-58 hours with a low-temperature long-term ripening method enriches the formation of various kinds of carbonyl compounds which are major component for smell via oxidation decomposition of fat and oils such as butter, margarine, and the like and prevents off flavor by slowing the fermentation of a lactic acid, an acetic acid, and a butyric acid. Furthermore, a moisture absorbing rate is increased so that bread which is slowly aged, soft, and elastic. [Reference numerals] (AA) Low-temperature ripening for 6 hours |
