To provide a method for producing an improved bread, enabling to stably produce a bread excellent in quality in good operability on production processes perfectly without using food additives such as yeast foods, an oxidizing agent, an emulsifier and a preservative.
This method for producing bread comprises kneading a greater part of wheat flour, a part of table salt, all parts of powdered skim milk and a desired amount of water, fermenting the obtained intermediate composition at the ordinary temperature for 10-24 hr, adding the remainder of the wheat flour, the remainders of the salt, sugar, oils and fats, yeast and the like, and a desired amount of water to the fermented product, and subsequently subjecting the composition to a main kneading process to obtain the bread dough not using a food additive such as yeast foods and an emulsifier.
IDE SUNAO
TOKUMITSU KIYONORI
OKUMA HIROSHI
