METHODS OF MANUFACTURING WATER ROUX STARTER FOR BREAD

摘要

The present invention relates to a method of manufacturing a water roux starter for bread, capable of improving the volume and texture of the bread and extending the aging and expiry period. To achieve the purpose, the method comprises: a process of making gelatinized wheat flour dough by mixing and heating flour, sugar, salt, and water (A); a process of making a soaking solution by mixing rice powder with at least one among fresh cream, whole egg liquid, and trehalose (B); and a process of aging the gelatinized wheat flour dough in the soaking solution for 18-48 hours in an ambient condition/atmosphere at 1-10°C and a relative humidity of 80±5% (C).