Abstract
Theoretical considerations were made on the baking method in which dough was fermented at the low temperature, (5°C). The following results were obtained.
1. Gassing power of the dough was increased when it was recovered to 30°C after preservation at 5°C within 3 days as compared with the control dough without low temperature preservation. However, serious decrease in the gassing power was observed for a dough stocked over 3 days at 5°C.
2. Increments of extensibility and resistance in doughs preserved at 5°C for 24 hour or 48 hour were observed by extensigraph.
3. Preservation of the undermixed dough at 5°C within definite time improved loaf volume of the dough. The loaf volume of the undermixed dough did not exceed that of the well-mixed dough except in a few cases.
