To provide a method for forming a dried dough for fermentation, enabling easy maintenance and distributable at normal temperature or in refrigerated state while dispensing with troublesome works such as the preparation of the yeast and the subculture of the yeast necessary in the preparation of the fermentation dough for Rao-men (a kind of Chinese noodle) and provide the dried fermentation dough produced by the method and a Chinese bun or bread containing or produced by using the fermentation dough.
The fermentation dough at least composed mainly of wheat flour and water and/or a fermentation dough produced by further fermenting the former fermentation dough are dried under reduced pressure in a drum drier, preferably a vacuum drum drier having a vacuum chamber to obtain the dried dough without deteriorating the taste and flavor of the fermentation dough used as a starting strain.
SHIGETA TOMOMI
IWASE AKIO
WATANABE ATSUO
MARUKO YOSHINORI
Next Patent: AGENT FOR IMPROVING LOOSENING TENDENCY OF NOODLE