| 摘要 |
PROBLEM TO BE SOLVED: To provide a breadmaking method suitable for mass production of a factory scale while maintaining advantages in a continuous breadmaking method with sponge dough that holds the sponge dough at a comparatively low temperature for many hours.SOLUTION: A continuous breadmaking method of the factory scale with a large amount of stock for sponge dough fermentation performed at a low temperature includes a sponge dough preparing process for kneading sponge dough thoroughly to obtain a sponge dough temperature of 16-20°C, then fermenting the sponge dough at an environmental temperature of 6-15°C within a range of 10-15 hours to obtain the sponge dough in an optimal matured state, and an infrared baking process. Bread with improved flavor, hardness, springiness and cohesive property and containing a small amount of volatile components is thereby produced. |
