| 摘要 |
PURPOSE:To obtain cream for preparing cakes and breads soft and plesant to the palate, having mild taste, by adding a living yeast fungus to a raw material solution for cream for preparing cakes and breads, fermenting the solution, heating it so that the fermentation is stopped and the solution is made pasty. CONSTITUTION:A main raw material, e.g., wheat flour, etc. is mixed with blending raw materials, e.g., fats and oils, dairy products, saccharide, water, etc. uniformly, and a proper amount of a living yeast fungus is added to the blend and dispersed. While the raw material solution is allowed to stand or stirred at low speed while being kept under heating at 25-45 deg.C, the fermentation by the living yeast fungus is advanced. The fermented raw material solution for cream is heat-treated so that the fermentation is stopped, made pasty, and cooled, to give the desired cream for preparing cakes and breads. A common baker's yeast, beer yeast, etc. are most preferable as the living yeast fungus used. The content of the living yeast fungus based on the raw material solution for cream is preferably 0.1-10g/kg. |
