| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a technique for preparing sour dough stably and in a short period of time, without depending on the skill of a skilled baker, and also without influenced by environment. <P>SOLUTION: A method for producing fermented dough for breads, includes the following steps: (1) naturally fermenting a mixture of 100 pts.wt. mixed flour consisting of cereal flour other than wheat flour and the wheat flour, having a weight ratio of the cereal flour or cereal grains to wheat flour of (20:80) to (80:20) [preferably (30:70) to (70:30) and more preferably (35:65) to (45:55)]; 0.01 to 5 (preferably 0.1 to 1 and more preferably 0.2 to 0.6) pts.wt. yeast for the breads; and a suitable amount of water mixed, and (2) further adding the wheat flour and the suitable amount of water mixed to the obtained naturally fermented material, and mixing and fermenting. <P>COPYRIGHT: (C)2012,JPO&INPIT |
