CONTINUOUS PRODUCTION OF FERMENTED AND AGED BREADS THROUGH SPONGE AND THE BREADS

摘要

PROBLEM TO BE SOLVED: To provide a method for continuously producing breads through a sponge, capable of giving baked bread products having good volumes, flavors and textures by controlling the kneading temperature and the temperature hysteresis of the sponge to inhibit the generation of a temperature difference between the outer and central portions of the sponge even on the mass production of the breads in a factory scale. ;SOLUTION: This method for continuously producing fermented and matured breads through a sponge comprises mixing wheat flour, yeast, water and other bread materials, kneading the mixture at 15-24°C, leaving the obtained sponge under an environment of 0-15°C for 10-20 hr, further leaving the sponge at 13-28°C for 5-15 hr, and subsequently mainly kneading the sponge at a higher temperature. Therein, the temperature difference between the outer and central portions of the sponge is controlled to ≤10°C.;COPYRIGHT: (C)1999,JPO