METHOD FOR PRODUCING LEAVEN, METHOD FOR ACCEDING LEAVEN, LEAVEN AND METHOD FOR MAKING BREAD AND CONFECTIONERY

摘要

PROBLEM TO BE SOLVED: To provide a leaven obtained by using fermented milk, lactic acid beverage or concentrated fermented milk as starter culture and capable of stably keeping characteristic property even in repeat of accession of leaven in long period.;SOLUTION: Fermented milk, lactic acid bacterium beverage or condensed fermented milk in which yeast (lactose fermenter) and lactic acid bacterium (lactic acid which is a type proliferating in a milk) are combinedly fermented and liquid-like, paste-like or powdery milk component are added to a formulation containing grain flour such as wheat flour or rye flour as a base and the required amount of water is added thereto and these components are mixed to prepare bread dough-like dough and the dough is fermented to provide the leaven.;COPYRIGHT: (C)2007,JPO&INPIT