To provide a method for producing raisin yeast bread having unique tastiness by which the surface is moderately dried and bread is baked with fragrance and good chewiness so as to impart flavor, aroma and softness to the interior during baking in the final step of baking.
The method for producing the raisin yeast bread comprises mixing sponge and dough containing a yeast or the yeast with bread dough, primarily fermenting the resultant dough, carrying out fermentation in a final proofing step after divided molding and baking the fermented bread dough. In the method for producing the bread, a baking step is composed of one or more stages thereof and at least the final baking step is a baking step with superheated steam. Furthermore, the method is composed as follows. A water extract of raisin and wheat flour are fermented to produce aged raisin leaven. The resultant aged raisin leaven is then mixed in the sponge and dough or bread dough and primarily fermented at a low temperature over a long period in the final proofing step after divided molding. The fermented bread dough is baked with the superheated steam in at least the final step.
COPYRIGHT: (C)2007,JPO&INPIT
| JP2005195271A | 2005-07-21 | |||
| JPH11155470A | 1999-06-15 | |||
| JP2043156545A | ||||
| JPS4914650A | 1974-02-08 | |||
| JP2005245210A | 2005-09-15 |
Torii Kazuhisa
Takayoshi Tagawa
Higashio Masahiro