Abstract
The conditions for making bread refrigerator, that is, the yeast content (1.7%, 3.3%), the fermenting times (16-72 hrs at first fermentation and 1.0-2.0 hrs at second fermentation), and the fermenting temperature (2°, 5°, 10°, 15°C), were investigated. They were compared with the conditions by usual method. Those results are as follows.
(1) In fermentation test, the dough continued to be good condition longer at 1.7% yeast content when the first fermentation at lower temperature.
(2) In baking test, the products were good in quality at 1.7% yeast content, at lower temperature (5°C) in the first fermentation 16-24 hrs and after 1.0 hr in the second fermentation. The bread mentioned above using refrigerator were almost the same in quality as that by usual method.
