| 摘要 |
PURPOSE: A method of preparing bread having excellent taste and flavor and good mouthfeel by changing a gelatinized state of starch is provided which gives bread having good eating quality, sweetness and softness while extending the quality-maintaining period of an initial product. CONSTITUTION: A mixture of wheat flour, boiling water and salt in a specified ratio is gelatinized at 13 to 17 deg.C for 40 to 72 hrs and aged. Then, wheat flour, yeast, yeast food and additives are blended in a specified ratio and then fermented at 25 to 30 deg.C for 3 to 5 hrs. The two lumps of dough are blended, formed into a specified shape in a bread case, fermented at about 36 to 40 deg.C for 40 to 60 min and then baked in an oven.
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