| 摘要 |
PROBLEM TO BE SOLVED: To provide bread doughs and breads comprising lactic acid bacteria added thereto, more simply handleable by anyone, having more improved taste and texture and richer varieties and excellent even as a natural food or a functional food including a sense that doughs are released from a stress or a risk for weighing a powder or a liquid in a baking step because a conventional frozen dough of bread comprising the baker's yeast added thereto have great difficulties in handling including keeping quality. SOLUTION: When the frozen dough of the breads is produced, the dough is prepared by adding a fermentation product of grain lactic acid bacteria, especially Lactobacillus panex (FERM P-16896) having excellent freezing resistance without adding a baker's yeast. The resultant frozen dough of the breads is then thawed and the baker's yeast is subsequently added to carry out baking with a rich fermentation flavor, good leavening and grain by using automatic baking machinery, etc.
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