| 摘要 |
PROBLEM TO BE SOLVED: To remove time restrictions present in a conventional process of producing bread, to reduce the degree of skill and to provide tasty bread dough in which deterioration of texture such as frozen bread or fruit bread is eliminated. SOLUTION: The aging time is prolonged by affording the bread dough aged at ice temperature which is a temperature between a temperature for stopping the yeast fungus activity below the freezing point and the freezing point in place of a secondary fermentation step. COPYRIGHT: (C)2005,JPO&NCIPI
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