Frozen bread dough

PURPOSE: To provide the subject bread dough produced without the final fermentation or after the final fermentation, fully prevented from declining in its quality due to its thawing or softening. CONSTITUTION: The objective bread dough can be obtained by (A) formulating bread dough with a thermally meltable gelling agent which is not gelled within the final fermentation temperature range for the original bread dough (B) followed by freezing. COPYRIGHT: (C)1993,JPO&Japio