To obtain the bread dough which has the better flavor and sent after braking than those of the conventional refrigerated bread, has excellent extrude and yields the bread approximate to the bread formed of scratch by adding a specific ratio of enzyme pharmaceuticals and diglycerol fatty acid ester to wheat flour.
The diglycerol stearate A is prepd. by dissolving, for example, 100 pts.(wt.) stearic acid at 70°C and adding 10 pts. immobilized lipase pharmaceuticals formed by fixing the lipase derived from Mucor miehei to an anion exchange resin and 29 pts. straight chain type glycerol thereto. Next, the desired bread bough is obtd. by adding 0.0001 to 5(wt.)% α-amylase pharmaceuticals and 0.01 to 20% diglycerol stearate A, in the stage of mixing, to the bread dough for freezing having a compsn. consisting of 100.0 pts.(wt.) hard flour, 12.0 pts. sugar, 1.8 pts. common salt, 10.0 pts. egg, 15.0 pts. fats and oils, 5.0 pts. yeast and 45.0 water.
NAKAMURA MIKIHIKO
SUZUKI KESATOSHI
TOKUNAGA TATSUYA
