| 摘要 |
PROBLEM TO BE SOLVED: To produce a bread suppressed in the growth of mold without adding preservatives, free from impairing quality of bread (swelling, inside foaming, flavor, and the like). SOLUTION: The bread is produced by using a baker's yeast which controls growth of mold by reducing pH of a crumb of the bread produced in a sponge and dough method to less than 5.2. COPYRIGHT: (C)2005,JPO&NCIPI
|
