Abstract
Domestic flour was used to produce bread with sugar, salt, water and shirakamikodama yeast. The preparation method and puffing behavior were investigated. The specific volume increased and the maximum force value of the baked bread decreased with increasing kneading time. Leaving the dough untouched under a preparation of 5 minutes was effective for decreasing the labor and improving the preference in the sensory test. The specific volume of the baked bread was high and it was liked in the sensory test. The specific volume was higher when using imported flour by increasing the quantity of water when preparing bread with shirakamikodama yeast. This yeast enabled bread with a high preference to be produced when using domestic flour with only a small protein content.
