| 摘要 |
PROBLEM TO BE SOLVED: To obtain a nice-smelling sour bread with acidity, good for health and suitable for sandwich by adding a specific species of lactic acid bacterium to a dough followed by fermentation under specified conditions. SOLUTION: This sour breads is obtained by adding homofermentation-type low-temperature viable lactic acid bacteria, or its mixture with heaterofermentation-type lactic acid bacterial plus lactic acid-assimilative and acid-resistant yeast to a dough followed by fermentation at a temperature of as low as 5-15 deg.C (pref. 10 deg.C) for 40 h or so, wherein the homofermentation-type low-temperature viable lactic acid bacterial to be used is Lactobacillus sake used in the traditional brewing process for Japanese Sake (rice wine) and viable at a temperature of as low as 5 deg.C, the heterofermentation-type lactic acid bacteria to be used is pref. medium temperature (20-30 deg.C)-viable one, and the above yeast to be used is pref. one affording nice smell and having excellent fermentative ability and belonging to the genus Saccharomyces.
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