| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing kinds of bread by solving problems which conventional sponge dough methods for producing the bread have, reducing alcoholic smell, and also without causing the reduction of workability and cave-in even on increasing the total amount of added water on preparing the dough as similar extent to a straight method (direct kneading method), while maintaining the advantageous points of the sponge dough method for producing the bread such that the bread dough has machine resistance, slow aging, a large volume, soft texture, etc. SOLUTION: This sponge dough method for producing the bread without performing the refrigeration or freezing of the bread dough is provided by while passing 40 to 90% of the required time of sponge dough fermentation, adding a physical load on the sponge dough in the middle of fermentation by mixing, rolling, punching or a combination of them, making the extent of the load so that the volume of the sponge dough after giving the load is settled within the range of 20 to 60% volume reduction of the sponge dough before giving the load, and then performing the sponge dough fermentation for at least ≥10 min. COPYRIGHT: (C)2011,JPO&INPIT
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