| 摘要 |
1. A method of fabricating a prepacked loaf of bread with long shelf life in which the American bread making method is used called "spongedough" in which a mixture is used including mainly flour, water, yeast, sugar, salt, fats and two successive kneadings are carried out separated by a rest time for the dough of several hours, characterized in that gluten and an emulsifier are added to the starting mixture before or during the first kneading phase, and a monoglyceride is added to the dough during the second kneading phase. |
