FROZEN DOUGH FOR HIGHLY HYDRATED BREAD AND HIGHLY HYDRATED BREAD

To provide frozen dough for highly hydrated bread, which causes no water separation when thawed even after stored for an extended period and from which bread having a large volume can be obtained after the dough is thawed and baked, bread using the dough, and a production method thereof.SOLUTION: Frozen dough for highly hydrated bread contains water of 80-110 pts.wt. relative to grain flour of 100 pts.wt. A material admixture for primary mixing containing, in addition to 80-100 pts.wt. of the grain flour, as materials to be added other than the grain flour in the primary mixing, 0.1-5 pts.wt.(dry weight) of bread yeast having freezing resistance, 1-5 pts.wt.(dry weight) of hydroxypropylated phosphate-crosslinked starch, 0.5-3.5 pts.wt. of gluten, 0.005-0.02 pt.wt. of ascorbic acid, and 75-110 pts.wt. of additive water relative to 100 pts.wt. of the grain flour included in the frozen dough for highly hydrated bread is primarily mixed in a condition of 2-8 minutes at a low speed and 2-30 minutes at a middle and/or high speed. A material admixture for secondary mixing, in which, to the material admixture after the primary mixing, 20-0 pts.wt. of the grain flour, as materials to be added in the secondary mixing other than the grain flour, 1-2.5 pts.wt. of salt and 0-30 pts.wt. of additive water are added, is secondarily mixed in a condition of 2-8 minutes at a low speed and 1-20 minutes at a middle and/or high speed. The material admixture after the secondary mixing is fermented for 2-60 minutes at 5-35°C and is frozen-stored for 60-150 days at -45°C to -10°C to be the frozen dough for highly hydrated bread.SELECTED DRAWING: None 【課題】長期間冷凍保存しても、解凍時の離水発生が無く、且つ、解凍後に加熱調理して得られるパンのボリュームが大きい多加水パン用冷凍生地、該生地を用いたパン及びそれらの製造方法を提供すること。【解決手段】多加水パン用冷凍生地に含まれる穀粉１００重量部に対して、水分を８０～１１０重量部含む多加水パン用冷凍生地であって、穀粉８０～１００重量部に加え、前記穀粉以外で１次ミキシング時に添加する材料として、多加水パン用冷凍生地に含まれる穀粉１００重量部に対し、冷凍耐性を有するパン酵母を０．１～５重量部（乾燥重量）、ヒドロキシプロピル化リン酸架橋澱粉（乾燥重量）を１～５重量部、グルテンを０．５～３．５重量部、アスコルビン酸を０．００５～０．０２重量部、添加水を７５～１１０重量部含む１次ミキシング用材料混合物が、低速で２～８分間、中速及び／又は高速で２～３０分間の条件で１次ミキシングされ、１次ミキシング後の材料混合物に、穀粉２０～０重量部、前記穀粉以外で２次ミキシング時に添加する材料として食塩１～２．５重量部、及び、添加水０～３０重量部を加えられた２次ミキシング用材料混合物が、低速で２～８分間、中速及び／又は高速で１～２０分間の条件で２次ミキシングされ、２次ミキシング後の材料混合物が５～３５℃で、２～６０分間発酵され、－４５～－１０℃で６０～１５０日間冷凍保存された、多加水パン用冷凍生地。【選択図】なし