Process for producing bakery product

[0055] Example 1

[0056] Process (1) Making the basic dough:

[0057] Relative to the total amount of wheat flour (100 parts by weight) required for making white bread, 40 parts by weight of wheat flour were used for making the basic dough.

[0058] First, with respect to 40 parts by weight of wheat flour, 1 part by weight of sugar, 1 part by weight of salt, and 1 part by weight of skimmed milk powder are added, and 20 parts by weight of hot water are mixed and kneaded to obtain a basic dough. At this time, quickly measure the amount of boiling water, then add wheat flour and other bakery ingredients at a temperature of about 99°C, and mix and knead. After the completion of mixing and kneading, the temperature of the basic dough becomes about 70°C. Store the kneaded basic dough under refrigeration (about 3-8°C) for more than 8 hours.

[0059] Process (2) freeze drying:

[0060] The above-mentioned basic dough is rolled out to a thickness of about 2.5 cm, frozen to about -30 to -40°C, and placed in a freeze dryer (manufactured by Nissei Corporation). Next, exhaust the air from the dryer to make it in a vacuum state. The water molecules (ice crystals) are sublimated and dried sufficiently to obtain a freeze-dried basic dough.

[0061] Process (3) Making dough:

[0062] With respect to 30 parts by weight of the freeze-dried base dough obtained, the remaining 60 parts by weight of wheat flour, 4 parts by weight of sugar, 1 part by weight of salt, 2 parts by weight of skimmed milk powder, 4 parts by weight of shortening and 3 parts by weight of compressed yeast are added as baking Baking ingredients, using 60 parts by weight of room temperature water to make bread dough.

[0063] Bread making:

[0064] After the obtained bread dough is fermented in the same manner as the usual bread manufacturing method, it is baked to produce white bread.