PURPOSE: To obtain a modifier for frozen bread dough capable of preventing the quality deterioration caused by freezing and defrosting in the process of bread production and less expensive and to provide a process for manufacturing a frozen bread dough using the modifier.
CONSTITUTION: This modifier for frozen bread dough contains dextran as an effective component. The production process for a frozen bread dough consists of a process for producing a bread dough by kneading a raw material containing grain powder, a subsidiary material and water and a process for freezing the obtained bread dough. In the process, the modifier for frozen bread dough is used as a part of the subsidiary material. It is preferably added in an amount of 0.01-20 pts.wt. in terms of dextran to 100 pts.wt. of the grain powder.
NAKAKUKI TERUO
WATANABE AKEMI
URUSHIBATA TERUMI