To obtain a dough composition containing a dried and pulverized fermented dough and an oxidizing agent and capable of supplementing an insufficient flavor peculiar to bread prepared by a short-time fermenting and baking method, imparting the mechanical resistance to the dough and preventing the volume from reducing, a pear-skin from appearing on the bread surface, the bread bottom from roughening and the bread from aging.
This dough composition contains a flour prepared by replacing 15-100wt.% grain flour used in baking with a dried and pulverized fermented dough obtained by deaeration at a low temperature in a vacuum and then freezing the deaerated flour and an oxidizing agent such as ascorbic acid, a lipoxygenase or a glucose oxidase, preferably further an emulsifying agent such as a glycerol ester of a fatty acid, a glycerol ester of an organic acid and a fatty acid, a polyglycerol ester, a propylene glycol ester, a sorbitan ester or a sucrose ester of the fatty acid and an amylase.
OYA KOZO
NISHIYAMA TOSHIHIKO
