| 摘要 |
PURPOSE: A method of producing bread having excellent flavor and eating quality using frozen dough is provided. It has effects of shortening a thawing time, protecting the propagation of bacteria and retarding an aging and thus maintains the freshness of bread and improves the productivity. CONSTITUTION: An additive is added to wheat flour, yeast and water, blended and then molded to form dough. Then, the dough is fermented in a fermentation room and quick-frozen, the frozen dough is allowed to soak in flowing water of 20 to 25deg.C for about 1 hr to thaw. The thawed dough is then baked for a predetermined time in an oven. Between the thawing and baking processes, a second fermenting procedure for refermenting the thawed dough is additionally achieved.
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