To provide a method for producing bread, capable of solving delay and insufficiency in fermentation of sponge dough and bread dough, when the bread is produced by adding an active lactic acid bacterium thereto in a kneading process of the sponge dough, capable of accelerating the fermentation of the sponge dough and final proof of the bread dough, and capable of producing the bread having a good flavor brought about by addition of the lactic acid bacterium, after baked, and having a crust of a golden color with firmness and fineness, by preventing the bread from forming an aged odor, even when several days elapse after production of the bread.
This method for producing the bread comprises preparing the bread dough by a sponge dough procedure in which the lactic acid bacterium is used, wherein any one of maltose and fructose is, or both of the maltose and the fructose are, added to the sponge dough together with the active lactic acid bacterium in the kneading process of the sponge dough. When the active lactic acid bacterium is added, any one of a lactic acid bacterium fermented product containing the active lactic acid bacterium, a lactic acid bacterium fermented liquid containing the bacterium, a dried powder of the lactic acid bacterium fermented product, and a dried powder of the lactic acid bacterium fermented liquid, or a combination of two or more of the above, is used. Further, any one of the maltose and the fructose is, or the both are, added thereto in an amount of 0.1-2 mass% based on flour which composes the bread dough.
| WO/2012/010592 | PROCESS FOR PREPARING A BAKED PRODUCT WITH ANTI -STALING AMYLASE AND PEPTIDASE |
| JP4723087 | Lipolytic enzyme mutant |
| WO/2012/085386 | NOVEL BREAD YEAST STRAINS |
KAINUMA KEN
ROKUHARA FUMIAKI
WADA HISASHI
| JPH10215758A | 1998-08-18 |
Shinichi Okamura
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