METHOD FOR FREEZE PRODUCTION AFTER DRYING MOLDED BREAD DOUGH AND IMPROVER FOR FROZEN BREAD DOUGH AFTER DRYING

摘要

PURPOSE: To provide the improver capable of easily obtaining high-quality bread in its baking time alone with its production time shortened significantly and its taste retained without impairing its volume through molding bread dough followed by fermentation under hot-drying and then immediately freezing, thus highly contributing mainly to the bread and confectionery industries. ;CONSTITUTION: The improver comprising (A) ascorbic acid and (B) malt powder (or malt extract) (and (C) gummy powder). Bread dough is prepared using this improver. The other objective frozen product can be obtained in a complete way by the following process: bread dough prepared by incorporating dough, just before its formation, with fresh raw yeast in its solid state retained (i.e., without dissolving in water) is molded and fermented under hot drying in somewhat more excessively so as to be 100-110% relative to conventional degree of drying followed by rapidly freezing.;COPYRIGHT: (C)1995,JPO