To enable to obtain a bread dough free from the generation of fish eyes on the surfaces of baked breads, even when stored in a frozen or refrigerated stated for long periods, by adding a carbonate salt and an acidic agent to a refrigerated or frozen bread dough.
This method for producing a bread dough comprises kneading (A) a yeast having refrigeration resistance and/or freezing resistance [e.g. Saccharomyces cerevisiae (FERM P-11937, P-11938)], (B) wheat flour, (C) a carbonate (preferably sodium bicarbonate, ammonium bicarbonate), (D) an acidic agent (e.g. acetic acid, citric acid) and (E) water. The component C and the component D are preferably compounded in amounts of 0.2-1 pt.wt. and 0.1-5 pts.wt., respectively, per 100 pts.wt. of the component B. Table salt, sugar, powdered skim milk, shortening, egg, yeast food and the like may be used as other raw materials.
INOUE SEIJIRO
OGINO TAKEHIKO
