METHOD FOR ACTIVATING ACTIVE DRY YEAST FOR PRODUCING BREAD

PROBLEM TO BE SOLVED: To provide a method for activating active dry yeast for producing bread in which, in bread production using active dry yeast for producing bread, simplification of work is increased while maintaining fermentation power, furthermore smell unique to yeast in baking bread is lightened and bread with increased aromatic smell can be produced.SOLUTION: Active dry yeast for producing bread is sprayed on a bread dough surface, and the dough is left to stand for 15 minutes or more under the atmosphere which is held at 25 to 30°C, by which simplification/efficiency of work can be achieved. Further, after adding the active dry yeast for producing bread to water or sugar water whose temperature is controlled to 39 to 41°C, the water is left to stand for 15 minutes or more under the atmosphere which is held at 20 to 30°C and preliminary fermentation is performed, by which smell unique to yeast in baking bread is lightened and bread with increased aromatic smell can be produced.SELECTED DRAWING: None 【課題】製パン用活性ドライイーストを用いたパン製造において、発酵力を維持しながら、作業の簡便性を高め、更には、パン焼成時のイースト独特の臭いが軽減され且つ芳香臭が増加したパンを製造することができるような製パン用活性ドライイーストの活性化方法を提供する。【解決手段】パン生地表面に製パン用活性ドライイーストを散布して、２５〜３０℃に保持された雰囲気下で１５分以上放置することで、作業の簡便化・効率化を図ることができる。また、製パン用活性ドライイーストを、３９〜４１℃に温度調整した水又は砂糖水に添加した後、２０〜３０℃に保持された雰囲気下で１５分以上放置して予備発酵を行うことで、パン焼成時のイースト独特の臭いが軽減され且つ芳香臭が増加したパンを製造することができる。【選択図】なし