| 摘要 |
PURPOSE:To prepare the subject dough having excellent taste and flavor and enriched nutrient by keeping a kneaded wheat flour in a plus-side temperature zone and then maintaining in a minus-side temperature zone. CONSTITUTION:Kneaded wheat flour is left standing for 1-24hr in a temperature range of 20-35 deg.C. After the aging treatment at the plus-side temperature, the humidity is optionally adjusted to 65-95% and the dough is aged in a minus-side temperature state by leaving standing for 2-15 days at 0 to -10 deg.C to obtain the objective dough. The plus-side aging treatment condition for the dough for bread is preferably 25-35 deg.C for 1-6hr and that for noodle is preferable 25-35 deg.C for 6-12hr. |
