| 摘要 |
A method for making a dough product frozen after the final-proofing comprising the steps of preparing a primary dough by mixing and kneading raw materials of the dough, dividing the primary dough into some sections and then shaping each piece of the primary dough into an appropriate shape, subjecting each divisional shaped dough to the final-proofing, and freezing the final-proofed divisional shaped dough, is characterized in that each surface of the divisional shaped dough is coated with a quantity of material effective to reduce an escape of gas cells from the shaped dough before having each divisional shaped dough subjected to the final-proofing. In the aforesaid method, mixing and kneading is conducted at a temperature of 22° C. to 27° C. Additionally, in the above method, the final-proofing is conducted at a temperature of 22° C. to 27° C. Further, a frozen bread dough product is made by utilizing the method mentioned above.
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