An improved agent and Baker method for precooked bulk bread preserved without freezing

摘要

The present invention relates to a bread improver useful in a method for producing cooked chunks of bread by final cooking of precooked chunks of bread that have been stored without freezing. The invention also relates to an improved breadmaking process using this improver. The improver of the present invention allows pre-cooked loaf bread to be stored at ambient or positive low temperatures for a period of up to one month without compromising its freshness and taste quality. The method of the present invention is useful for all types of loaf, especially large loaves whose weight can reach 2 kg. [Selection figure] None