PROCESS FOR PRODUCING BREAD DOUGH

摘要

It is intended to enable the production of a bread, which has a fine texture in the inner phase, a flexible and springy touch, a crispy and crunchy texture and, in particular, a highly viscoelastic feeling, by applying a process for producing a bread dough with the use of a pressure controlling system in the space surrounding the bread dough. A process for producing a bread dough wherein in at least one step selected from the mixing step to the final proofing step before baking, the working space (s) is made a closed space in which individual operations are conducted while controlling the pressure to a definite level, characterized in that the pressure-controlled step is at least one step selected from among the mixing step (M) wherein the pressure pattern is determined to promote the introduction of bubbles into bread materials, the floor time step (F) wherein the pressure pattern is determined to allow the expansion and contraction of gluten contained in the bread dough (p) and the final proofing step (H) wherein the pressure pattern is determined to adjust the bubble count or the bubble film thickness in the dough (p).