| 摘要 |
PROBLEM TO BE SOLVED: To prepare a frozen bread dough that causes no expansion by sufficient aging and no freezer trouble. SOLUTION: When the raw materials for frozen bread dough are prepared, the relation between the starting wheat flour and the yeast is controlled by fermenting the flour and the raw (regular) yeast at a weight ratio of 100 pts.wt. of the wheat flour to 0.1-1.0 pt.wt. and the fermentation is stopped as the intermediate seed at the step where the bread is swollen up to 3-fold the original dough volume. This intermediate seed is combined with the raw yeast for freezing on the main kneading in an amount of 3 (pts.wt.) and the mixture is immediately frozen as the frozen bread dough.
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