| 摘要 |
A method for producing food dough to be cooked includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of a predetermined amount of grains and a predetermined amount of liquid, and a kneading process #30 of kneading a dough material constituted by the mixture of the ground grains and the liquid with a kneading blade to obtain the dough. The grinding process #20 is preceded by a pre-grinding impregnation process #10 in which the grains and the liquid are left to rest in a mixed state. In the kneading process #30, gluten, seasoning, a leavening agent, and the like are added to the dough material or the dough. When the leavening agent is yeast, a step of adjusting the dough temperature to a predetermined temperature before adding the yeast is provided. |
