| 摘要 |
<p>PURPOSE:To obtain a fermented food having a large volume even if the protein content is low without impairing appearance and merchandise value by using wheat flour with a limited protein content, specifying the sponge dough fermentation time and carrying out a sponge dough baking method. CONSTITUTION:In a sponge dough baking method, wheat flour with 6.5-10wt.% protein content is used and sponge dough fermentation is carried out for 8-24hr to provide the objective fermented food. The aforementioned sponge dough baking method is a baking method for using part or all of the wheat flour in the sponge dough and a sugared sponge dough method and full.flavor method are also one of the above-mentioned method. When a frozen food of a yeast fermented food is produced, durum wheat flour in an amount within the aforementioned protein content is especially advantageously used as the wheat flour for providing a product of better texture in thermal cooking in a microwave oven. If the sponge dough fermentation time is shorter than the above-mentioned time, the protein content is low. Thereby, sufficient formation of gluten is not obtained. As a result, a product of a small volume is obtained. If the fermentation time is longer than the aforementioned time, fermentation is excess.</p> |
