PROBLEM TO BE SOLVED: To provide sponge dough capable of providing bread which is soft, does not easily age, and has excellent flavor with a suppressed fermentation odor, bread using thereof, and a method for producing thereof.SOLUTION: Sponge dough comprises whey mineral in an amount to be 0.01-1 part by mass in terms of solid content relative to 100 parts by mass of grains contained in bread dough. Bread is obtained by heat-treating bread dough using the sponge dough. A method for producing bread employs the sponge dough step of performing fermentation using sponge dough comprising whey mineral in an amount to be 0.01-1 part by mass in terms of solid content relative to 100 parts by mass of grains contained in the bread dough.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】ソフトで老化しにくく、且つ、発酵臭が抑えられた良好な風味のパンを得ることができる中種生地、及びこれを用いたパン並びにその製造法を提供すること。【解決手段】乳清ミネラルを、パン生地に含まれる穀粉類100質量部に対し、固形分として0.01~1質量部となる量を含有する中種生地。該中種生地を使用したパン生地を加熱処理したパン。パン生地に含まれる穀粉類100質量部に対し、乳清ミネラルを、固形分として0.01~1質量部となる量を含有する中種生地を使用し、発酵を行う中種工程を採用することを特徴とするパンの製造方法。【選択図】なし
