| 摘要 |
PROBLEM TO BE SOLVED: To produce safe and secure bread dough free from an additive without using a bread quality improver (a food additive), to improve storable duration of the bread dough, and to reduce the shortage of volume in freezing storage, the formation of pear skin on the surface, the promotion of aging, or the like. SOLUTION: The bread is produced by combining sap of white birch having activities for promoting the propagation of a bioactive material and a baker's yeast, and activities for inhibiting the propagation of intrinsic bacteria (putrefactive bacteria) except the yeast, with ocean deep water having activities for promoting the propagation of the baker's yeast because of containing much inorganic ionized minerals. COPYRIGHT: (C)2004,JPO
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