Manufacturing method of the breads and flavor is strengthened the breads

摘要

PURPOSE: To obtain bread and the like having excellent appearance, inside phase and relish by adding a specified amt. of specific lactic acid bacteria into dough essentially consisting of wheat flour and contg. yeast and baking this dough after subjecting the dough to dough maturation. CONSTITUTION: The lactic acid bacteria having an ability to metabolize the malic acid included in wheat flour, etc., and to increase the accumulation of lactic acid is added at a concn. of =105 pieces/g based on the dough into the dough essentially consisting of the wheat flour and contg. yeast, such as preferably bread yeast, sake (rice wine) yeast, beer yeast or wine yeast, belonging to Saccharomyces cerevicie. This dough is then subjected to dough maturation and degassing. The maturated dough is thereafter subjected to punching, and further, to molding, baking, etc., by which the desired bread and the like are obtd. The lactic acid bacteria are preferably the strains belonging to Lactobacillus and Leuconostoc.