Abstract
In order to find the optimum sugar concentration of the dough in the baking methods with low temperature fermentation, the fermentation test and the baking test were carried out using the dough of three different sugar concentrations (2.5, 5 and 10%). The results are as follows.
(I) In the fermentation test of the dough, the effect of the increased sugar concentration was not observed in the first fermentation period, but clearly in the second fermentation period in the high temperature region (15 and 10°C).
(II) In the baking test, the first fermentation period to gain the good quality products was prolonged with the sugar concentration increased from 2.5% to 5% at the case of the first fermen-tation temperature 15, 10 and 5°C. The fermentation activity was hindered in the 10%. The addition of sugar was not necessary at the case of 2 °C.
(III) The bread was too sweet when the dough with the increased sugar fermented at the low temperature in the short period. The optimum sugar concentration of the dough in the low temperature fermentation was found to be about 5 %.
