FROZEN DOUGH AND METHOD FOR MANUFACTURING THE SAME

To provide a frozen dough with which bread can be manufactured by burning without a substantial fermentation process after thawing, and which makes it possible to obtain bread having good appearance while reducing blister and sinking-in after burning.SOLUTION: A frozen dough has a specific volume of 1.6-3.0 cm3/g and contains 0-90 units (U) of transglutaminase content and 1.5-300 units (U) of heat-resistant α-amylase relative to 100 g of grain flour. The frozen dough contains 0.2-6 pts.wt. of gluten and 0.001-0.3 pt.wt. of oxidant relative to 100 pts.wt. of the grain flour. The heat-resistant α-amylase has an optimal temperature in a range of 60-80°C. Specifically, enzyme activity after heat treatment at 70°C for 10 minutes is 60% or more of enzyme activity before heat treatment, and enzyme activity after heat treatment at 90°C for 10 minutes is 10% or less of enzyme activity before heat treatment.SELECTED DRAWING: None 【課題】解凍後に発酵工程を実質的に行わずに焼成してパンを作製することができ、焼成後に火ぶくれや釜落ちが生じにくく外観が良好なパンを得ることができる冷凍パン生地を提供すること。【解決手段】前記冷凍パン生地は比容積が１．６～３．０ｃｍ３／ｇ、前記穀粉１００ｇに対して、トランスグルタミナーゼの含有量が０～９０単位（Ｕ）、耐熱性α－アミラーゼを１．５～３００単位（Ｕ）含有し、前記穀粉１００重量部に対して、グルテンを０．２～６重量部、酸化剤を０．００１～０．３重量部含有する。前記耐熱性α－アミラーゼは、至適温度が６０～８０℃の範囲にあり、７０℃で１０分間加熱処理を行った後の酵素活性が、加熱処理前の酵素活性の６０％以上、９０℃で１０分間加熱処理を行った後の酵素活性が、加熱処理前の酵素活性の１０％以下である。【選択図】なし