To provide a method for the preparation of bread using a lactic fermentation leaven and giving bread free from irritative strong acid taste and acid smell, developing mild sour taste and savory baked fragrance and having delicious, sweet and thick taste and provide a method for the preparation of a lactic fermentation leaven for the preparation of the bread.
The liquid fermentation leaven is prepared by mixing at least wheat flour, water and lactobacillus and/or a liquid fermentation leaven containing lactobacillus and fermenting the mixture. Durum wheat flour is used as a total or a part of the wheat flour in at least the final preparation step of the liquid fermentation leaven preparation process. Honey can be added in the preparation of the liquid fermentation leaven. The liquid fermentation leaven may be used in frozen state.
KANZAKI AKIRA
KAINUMA KEN
GOTO MASAFUMI
SAKAI YOSHIO
TAKAHASHI BIHO
Tadashi Masui
Yasushi Kobayashi
Akio Chiba
Hiroyuki Tomita
Mitsutoshi Nakamura