FREEZE-FERMENTED MATERIAL DOUGH, BREAD DOUGH USING THE SAME, METHOD FOR PRODUCING THE BREAD DOUGH, AND BREAD USING THE BREAD DOUGH

• Main Authors: SAKAI YOSHIO, NAKAMURA AKINORI, GOTO MASAFUMI, KAINUMA KEN, TAKAHASHI BIHO, KANZAKI AKIRA
• Format: Patent
• Language: English
• Published: 10.08.2006
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide a liquid fermented material easy to handle in its distribution/storage. SOLUTION: A liquid fermented material is mixed with at least wheat flour to prepare nonfluid fermented material dough, which is then frozen. Thereby, adverse effects in distribution/storage involved in conventional liquid fermented materials can be eliminated without costing a lot of money, enabling frozen fermented material dough easy to handle in its distribution/storage to be obtained. Further, bread dough incorporated with the fermented material dough is good in spreadability similarly to bread dough incorporated with conventional liquid fermented material dough. Furthermore, bread produced using the above fermented material dough is improved in flavor compared to bread produced by incorporating conventional liquid fermented materials and has the effect of deterioration retardancy. COPYRIGHT: (C)2006,JPO&NCIPI