| 摘要 |
<p>A process for fermenting a bread dough in a carbon dioxide-rich atmosphere is disclosed. This process enables carbon dioxide to be dissolved in the dough from outside of the dough in addition to carbon dioxide generated from inside during the fermentation, whereby the amount of dissolved carbon dioxide in the dough is increased, the fermentation time is shortened, and the specific volume of the resulting bread is increased. This process is particularly effective in fermenting at a temperature lower than the ordinary fermentation temperature (30-38°C), particularly up to 25°C, for improving the taste. In addition, in the case of storing fermented bread by freezing, a reduction in its volume can be prevented. An apparatus for fermenting the dough is also disclosed, which is equipped with a carbon dioxide bomb, dry ice or the like as the carbon dioxide feeding means in a fermentation tank for fermenting the dough.</p> |
