PURPOSE: To provide a frozen bread dough having proper extensibility and tension resistance, excellent in freezing resistance, and not deteriorated in its flavor by adding carboxymethylcellulose (salt), carboxymethylstarch (salt), etc., to bread raw material consisting mainly of wheat flour.
CONSTITUTION: A bread raw material comprising 100 pts.wt. of wheat flour, 12 pts.wt. of sugar, 1.8 pts.wt. of salt, 5 pts.wt. of defatted milk powder, 20 pts.wt. of all egg, 10 pts.wt. of a fat or oil, 5 pts.wt. of yeast, 1 pt.wt. of a yeast food, and 42 pts.wt. of water is mixed with 0.25-2 pts.wt. of one or more carboxymethylcellulose, its salts, carboxymethylstarch and its salts, and 15-65ppm of L-ascorbic acid and subsequently frozen to provide the objective frozen bread dough having proper extensibility and tension resistance, substantially not damaged by the freezing, good in its extensibility in a toaster or oven even after frozen and stored for a long period, and capable of giving a voluminous and soft baked bread at any time required.
HARADA MASAHIRO
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