METHOD OF PRODUCING FROZEN BREAD DOUGH AND METHOD OF PRODUCING BREAD

To provide a method of producing frozen bread dough suitable for applying a freezing method after final proof without using a food additive.SOLUTION: A method of producing frozen bread dough according to the present invention comprises the steps of: kneading a material which contains strong flour or extra strong flour, natural yeast-raised bread dough containing Koji and/or Koji-derived enzyme, salt, sugar, and water, and contains no food additive, and then fermenting the material to prepare fermentation leaven; kneading the material which contains strong flour or extra strong flour, natural yeast-raised bread dough containing Koji and/or Koji-derived enzyme, salt, sugar, oil and fat, water, and the fermentation leaven, and contains no food additive, and then fermenting the same to prepare primary fermented dough; dividing the primary fermented dough, forming the same into balls, and fermenting the dough by applying final proof to prepare fermented dough after final proof; and freezing the fermented dough after final proof.SELECTED DRAWING: Figure 4 【課題】食品添加剤を使用せずに、ホイロ後冷凍法を使用するのに適した冷凍パン生地の製造方法を提供する。【解決手段】本発明による冷凍パン生地の製造方法は、強力粉又は超強力粉と、麹及び／又は麹由来の酵素を含む天然酵母の生種と、塩と、砂糖と、水を含み、且つ、食品添加剤を含まない材料を混捏した後、醗酵させて、醗酵種を作る工程と、強力粉又は超強力粉と、麹及び／又は麹由来の酵素を含む天然酵母の生種と、塩と、砂糖と、油脂と、水と、上記醗酵種を含み、且つ、食品添加剤を含まない材料を混捏した後、醗酵させて、一次醗酵生地を作る工程と、一次醗酵生地を分割して丸め成形し、ホイロで醗酵させて、ホイロ後醗酵生地を作る工程と、ホイロ後醗酵生地を冷凍する工程と、を含む。【選択図】図４