| 摘要 |
PROBLEM TO BE SOLVED: To prepare a bread crumb capable of largely shortening the time required for the fermentation of the sponge dough and obtaining the bread crumb having quality the same as or better than the conventional products by adding saccharides to the sponge dough fermentation, increasing the mixing amount of the oxidizing agent and yeast and kneading the dough at a temperature in a specific range in the specific sponge dough process. SOLUTION: The process uses a sponge dough process which is a common process for preparation of breads, in this process the sponge dough content is at least 80%, and in the fermentation of the sponge dough, saccharides are newly added to it and increasing the mixing amount of the oxidizing agent and the yeast and setting the kneading temperature at a temp. of 25-28 deg.C. In this process, 0.3-4 wt.% based on the amount of the flour, of the saccharides are preferably added to the sponge dough fermentation, and the preferable oxidizing agent is L-ascorbic acid and its preferable amount is 100-200 ppm based on the flour.
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