JP2010193905A - Method of manufacturing bread and automatic bread-manufacturing machine - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method of manufacturing bread capable of shortening a manufacturing time and manufacturing preferable bread, and to provide an automatic bread-manufacturing machine. <P>SOLUTION: The method of manufacturing the bread comprises a bread dough-preparation process of preparing bread dough of a bread material containing rice flour, water, thickener and a yeast without gluten, a forming and fermenting process executed immediately after the bread dough-preparation process to ferment the bread dough obtained in the bread dough-preparation process, and a baking process of baking the bread dough aged in the forming and fermenting process. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a bread manufacturing method for manufacturing bread from bread materials containing rice flour and not containing gluten, and an automatic bread maker for manufacturing bread based on the method.

  In recent years, various methods for producing bread from bread materials containing rice flour instead of wheat flour have been proposed from the viewpoint of expanding the use of rice flour. For example, Patent Document 1 describes a bread manufacturing method for manufacturing bread from bread materials containing rice flour and gluten or bread materials containing rice flour and not containing gluten. In the bread manufacturing method of Patent Document 1, a mixing process of bread ingredients, a primary fermentation process, a kneading process, a dough shaping fermentation process, and a baking process are continuously performed. Patent Document 2 describes a bread production method for producing bread from the bread material without substantially including gluten in the bread material containing rice flour. In the bread manufacturing method of Patent Document 2, first, a slurry-like product is prepared by heating a part of the total amount of rice flour used as a bread material while mixing with water to gelatinize starch in the rice flour. After that, it is described that the dough is prepared by mixing the slurry and the remaining rice flour, water, yeast, seasoning and the like.

Japanese Patent Laying-Open No. 2004-255163 (Claims 6 to 11, FIG. 11) JP 2004-267144 A (Claim 1)

  By the way, although rice flour has a higher water content than wheat flour, it has the property that it is difficult to retain water that has been absorbed and once absorbed for a long time. Therefore, when it is going to manufacture suitable bread using the bread material containing rice flour, it is desirable to make time required for bread manufacture as short as possible. Moreover, about the bread | bread obtained through a baking process, even when using rice flour, it is desired that it is a plum bread like the case where wheat flour is used.

  In this regard, in the bread manufacturing method of Patent Document 1, after the bread material made of rice flour and water is agitated in the mixing step, the bread material is passed through the kneading step and made into bread dough. There was a primary fermentation process that was allowed to stand for a long time. Moreover, in the bread manufacturing method of patent document 1, in the case of the bread material which contains rice flour and does not contain gluten, since it did not contain gluten than the case of the bread material containing rice flour and gluten, it was baked. There was a possibility of inferior bread feeling.

  On the other hand, in the bread manufacturing method of Patent Document 2, the process of making a viscous slurry-like material from a part of rice flour used as a bread material adjusts the bread dough by mixing the slurry-like material with the remaining rice flour and water. Existed before the process of making, and in this respect, the time required to make bread was lengthy. Moreover, in the bread manufacturing method of Patent Document 2, it is considered that a viscous film is formed on bread dough due to the viscosity of the slurry (that is, the viscosity of pregelatinized starch), but only the viscosity of such pregelatinized starch is used. Then, a viscous film sufficient to confine the carbon dioxide gas in the bread dough was not formed, and there was a possibility that a bread having an inferior plump feeling was produced.

  The present invention has been made paying attention to such problems existing in the prior art, and the object of the present invention is to produce a suitable bread having a plump feeling from a bread material containing rice flour and not containing gluten. An object of the present invention is to provide a bread manufacturing method and an automatic bread maker that can be manufactured.

  In order to achieve the above object, the invention according to claim 1 relating to a bread manufacturing method is characterized in that bread dough is obtained from bread materials obtained by adding rice flour, water, thickener and yeast without containing gluten. A bread dough preparation process to be prepared, a molding fermentation process that is performed immediately after the bread dough preparation process and fermenting the bread dough obtained in the bread dough preparation process, and a baking process for baking the bread dough that has undergone the molding fermentation process are sequentially performed. It is characterized by continuously producing bread.

  In addition, the automatic bread maker according to claim 2 is a container for containing bread material obtained by containing rice flour, water, thickener and yeast without containing gluten, By controlling the stirring means for stirring the contained bread material, the temperature adjusting means for adjusting the temperature in the container, the stirring means and the temperature adjusting means, the bread in the container A bread dough preparation process for preparing bread dough from the material, a molding fermentation process that is performed immediately after the bread dough preparation process and fermenting the bread dough obtained in the bread dough preparation process, and a baking process for baking the bread dough that has undergone the molding fermentation process And a control means for sequentially and sequentially executing.

  According to the present invention, since the shaping fermentation process is performed immediately after the bread dough preparation process, it is possible to shorten the time required for the production of bread, and as a result, it is possible to suppress the beta formation of starch. it can.

  Moreover, in the shaping fermentation process, the yeast maintained at the fermentation temperature generates carbon dioxide in the dough. This carbon dioxide gas is confined in the bread dough by a viscous film formed in the bread dough by the thickener. Moreover, the viscous film by this thickener has a property which escapes the carbon dioxide gas which generate | occur | produced excessively suitably. And bread dough can manufacture bread with a feeling of bulging by making carbon dioxide gas excessively generated by the viscous film escape appropriately, and an appropriate amount of carbon dioxide gas is confined.

The disassembled perspective view which shows the automatic bread maker of embodiment. The block diagram which shows the electrical constitution of the automatic bread maker of embodiment. The flowchart which shows the process which concerns on the bread manufacturing method of embodiment. (A) Process drawing which shows the manufacturing process of bread in Example 1, (b) Process drawing which shows the manufacturing process of bread in Comparative Example 1, (c) Process drawing which shows the manufacturing process of bread in Comparative Example 2 .

  Hereinafter, an embodiment in which the present invention is embodied in an automatic bread maker for producing bread made of bread ingredients containing rice flour and not containing gluten will be described.

  FIG. 1 is a perspective view showing an external appearance of an automatic bread maker. The automatic bread maker 10 includes a case 11 and an opening / closing lid 12 that form an outer shell of the automatic bread maker 10, and a preparation container 13 that is accommodated in the case 11. The case 11 is formed in a box shape, and has a storage space 14 that opens upward. The opening / closing lid 12 is attached to the case 11 so that the opening of the storage space 14 can be opened and closed. The preparation container 13, which is a container for storing bread ingredients, is formed in a box shape that opens upward and is configured to be stored in the storage space 14 of the case 11. A spindle 15 projects from the inner bottom surface of the preparation container 13, and the spindle 15 is configured to be rotatable with respect to the bottom wall of the preparation container 13. Further, the spindle 15 is provided with a stirring blade 16 as a stirring member.

  In the storage space 14 of the case 11, a cooking device 17 is provided on the inner bottom thereof. An annular locking portion 18 a is provided on the top surface of the cooker 17. Corresponding to this locking portion 18 a, an engaging portion 18 b is provided on the bottom surface of the preparation container 13. The engaging portion 18b is formed in an annular shape that is slightly larger than the locking portion 18a. When the preparation container 13 is stored in the storage space 14, the engaging portion 18b is engaged with the outside of the locking portion 18a. Thus, the preparation container 13 is configured to be fixed on the cooking device 17. In addition, a motor (not shown) and a heater (not shown) are provided inside the cooker 17. A rotating shaft 19 projects from the upper surface of the cooking device 17 at substantially the center. The rotating shaft 19 is rotated by the motor. When the preparation container 13 is stored in the storage space 14, the stirring blade 16 is connected to the rotating shaft 19 via the spindle 15. The blades 16 are configured to rotate to stir the bread material in the preparation container 13. Further, when the preparation container 13 is fixed to the cooking device 17, the preparation container 13 is heated by the heater in the cooking device 17. Further, an operation panel 20 is provided on the upper surface of the case 11 at the front (front side in FIG. 1). The operation panel 20 has a start key for starting the manufacture of bread by the automatic bread maker 10. 21 is disposed.

  Next, the electrical configuration of the automatic bread maker 10 will be described with reference to the block diagram showing the electrical configuration of the automatic bread maker shown in FIG.

  The automatic bread maker 10 includes a control device 31 to control operations related to bread manufacturing. The control device 31 includes a microcomputer 32 (described as “microcomputer 32” in the drawing) including a CPU, a ROM, a RAM, an I / O circuit section, and the like, and a motor electrically connected to the microcomputer 32. A drive circuit 33 and a heater drive circuit 34 are provided. An atmosphere temperature sensor 35 is electrically connected to the microcomputer 32 of the control device 31. Further, the start key 21 of the operation panel 20 is electrically connected to the microcomputer 32 of the control device 31.

  The motor driving circuit 33 constitutes the stirring means of the present embodiment together with the stirring blade 16 and the motor of the cooking device 17. The motor drive circuit 33 is controlled by the control device 31 to agitate the bread material accommodated in the preparation container 13. The heater drive circuit 34, together with the ambient temperature sensor 35, the heater of the cooker 17, and the like, constitute the temperature adjusting means of this embodiment. The heater drive circuit 34 is controlled by the control device 31 to adjust the temperature in the preparation container 13. The control device 31 constitutes the control means of this embodiment. The control device 31 is activated based on an input signal from the start key 21, and the microcomputer 32 reads a bread manufacturing program stored in a ROM or the like as necessary, and a motor drive circuit 33 and a heater drive circuit 34 are read. To control. And the control apparatus 31 makes the automatic bread maker 10 the bread dough preparation process which prepares bread dough from a bread material, the shaping | molding fermentation process which ferments the bread dough obtained at this bread dough preparation process, and the bread dough which passed through this shaping | molding fermentation process. The firing step of firing is successively performed in succession.

  Next, bread materials used in the automatic bread maker 10 will be described.

  The bread material of this embodiment contains rice flour, thickener, water, yeast, sugar, salt, fats and oils and skim milk as components, and does not contain gluten. This bread material does not have viscosity only by mixing each component, but viscosity is produced by kneading each component to form bread dough. In this embodiment after this, the state in which each component is mixed and has no viscosity is described as “bread ingredients”, and the state in which the kneading of each component is finished and has viscosity is described as “bread dough”. Moreover, bread is manufactured by baking the bread dough expanded by fermentation, and has many bubbles (sudachi) in the inside. In addition, both the bread material and bread dough of this embodiment have fluidity | liquidity.

  The rice flour is the main ingredient of the bread of this embodiment and contains starch. When this starch is heated in addition to the water, it is gelatinized (α-ized) to become a gel body, and this α-starch gives the bread a glutinous feeling, making the bread a suitable food texture. However, rice flour is easy to absorb water and easily form pregelatinized starch, but has poor affinity for water (it is difficult to hydrate) and easily releases the water, so pregelatinized starch is likely to age (β). It also has the property of Therefore, in bread made mainly of rice flour, it is desirable to produce bread by baking the dough before the pregelatinized starch becomes beta, and shortening the production time is important for obtaining suitable bread. It becomes a factor.

  The thickener is used to prepare bread dough by imparting viscosity to the bread material. This thickener provides a fluffy feeling by forming a viscous film, confining carbon dioxide inside the dough with the same viscous film, and forming a substantially uniform sudachi with the carbon dioxide inside the bread. And the bread is made a suitable texture. The thickeners include those composed of plant-based polysaccharides and those composed of seaweed-based polysaccharides. Thickeners composed of plant polysaccharides include gua gum, gum arabic, gati gum, karaya gum, pullulan, pectin, starches such as sodium starch glycolate and sodium starch phosphate, and glucose such as curdlan and dextran. Examples include celluloses such as polysaccharides, cellulose, and methylcellulose. Examples of the thickener comprising a seaweed polysaccharide include kelp mucilage such as alginic acid and sodium alginate, red algae extract such as carrageenan, and celluloses such as seaweed cellulose. Among these, it is preferable to use a thickener made of a plant polysaccharide from the viewpoint of having an appropriate viscosity and being easy to handle. It is thought that proteins are closely involved in the development of allergies. From the viewpoint of avoiding the use of proteins that cause allergies, thickeners include plant-based polysaccharides. It is preferable to use

  Of each component, water is used to disperse the above-mentioned components and to gelatinize starch in rice flour. Yeast is used to generate carbon dioxide during fermentation of bread dough and expand the bread dough. Examples of the yeast include yeasts such as dry yeast and natural yeasts. From the viewpoint that fermentation time can be shortened, it is preferable to use yeasts. Sugar is used to generate carbon dioxide gas by being taken up and decomposed by yeast during fermentation of bread dough, in addition to seasoning of bread to be produced. In addition to seasoning the bread to be produced, the salt is used to suppress the generation of fermentation inhibiting substances that inhibit the generation of carbon dioxide by yeast during fermentation of bread dough. Oils and fats and skimmed milk powder are appropriately mixed as desired in order to improve the seasoning and flavor of bread.

Next, the production of bread using the automatic bread maker 10 will be described below. The automatic bread maker 10 accommodates the bread material in the preparation container 13, and the preparation container 13 is used in the automatic bread maker. When the start key 21 is turned on in the state set to 10, the production of bread is started. Then, as shown in FIG. 3, the automatic bread maker 10 prepares the bread dough from the bread material (step S1) and the fermentation process for fermenting the bread dough obtained in the bread dough preparation step S1 (step S1). Step S2) and a baking step (step S3) for baking the dough that has undergone the shaping and fermentation step S2 are successively performed in order to produce bread. In addition, the said preparation container 13 is shared throughout each process which concerns on manufacture of these bread | pans, and the supposition operation of the preparation container 13 shall not be performed for every process or between each process.

  The bread dough preparation step S1 is the most important step among the steps related to bread production. This bread dough preparation process S1 includes a mixing process (step S11) for mixing the bread ingredients and a kneading process (step S12) for kneading the bread ingredients mixed in the mixing process S11 to make bread dough. In addition, the mixing step S11 and the kneading step S12 are sequentially performed in succession.

  In the mixing step S11, it is important to uniformly disperse each component of bread ingredients in water while suppressing the scattering of rice flour. For example, when rice flour is dispersed unevenly in water, the bread is inferior in texture, and when yeast is dispersed unevenly in water, bread dough cannot be uniformly fermented. The bread is inferior to the bulge. Therefore, in the mixing step S11, the agitation blade 16 is controlled by the control device 31 so as to be intermittently rotated every predetermined time while rotating at a constant rotational speed. And the bread material stirred by the stirring blade 16 which rotates intermittently will each component be disperse | distributed uniformly in water, and will be mixed.

  In the kneading step S12, emphasis is placed on mixing air into the bread material and imparting viscosity to the bread material. That is, the carbon dioxide gas generated from the yeast gathers with the air mixed in the bread dough as the core, so when there is little air mixing, it becomes a rough sudachi bread and has a poor texture. Moreover, since the bread dough at the time of fermentation expand | swells by confining the carbon dioxide gas which generate | occur | produced from the said yeast by the inside with a viscous membrane, when viscosity becomes inadequate, it will become a bread | bread inferior to a feeling of swelling. Therefore, in the kneading step S12, the stirring blade 16 is controlled by the control device 31 so as to be continuously rotated at a constant rotational speed. The bread material stirred by the continuously rotating stirring blades 16 is kneaded with an appropriate impact, so that air is mixed in and thickened to form bread dough.

  The said preparation process is controlled by the said control apparatus 31 so that it may become the atmosphere whose temperature in a preparation container is 60 degrees C or less from a viewpoint of suppressing the extinction of the yeast in bread material. Therefore, in the bread dough which passed through the same preparation process, the gelatinization of starch is suppressed. In addition, when the bread material after gelatinizing starch is cooled and yeast is mixed, gelatinized starch can be contained in the bread dough while suppressing the death of the yeast. However, it is a method that is difficult to adopt from the viewpoint of shortening the production time as described above and the high possibility that β-formation of starch proceeds by cooling the bread material.

  The shaped fermentation step S2 is performed continuously following the bread dough preparation step S1 in order to reduce the time required for bread production in order to suppress the β-formation of starch. In the shaping fermentation step S2, the temperature of the preparation vessel 13 is adjusted by the control device 31 so that the temperature inside the preparation vessel 13 becomes the fermentation temperature of the yeast. The yeast maintained at the fermentation temperature generates carbon dioxide in the bread dough. This carbon dioxide gas is confined in the bread dough by the viscous film formed in the bread dough by the thickener. Moreover, the viscous film by this thickener has a property which escapes the carbon dioxide gas which generate | occur | produced excessively suitably. And the bread dough forms a plurality of bubbles (sudachi) in a substantially uniform size by properly confining the appropriate amount of carbon dioxide gas while the carbon dioxide gas generated excessively by the viscous film is released. However, it expands.

  In the shaping fermentation step S2, the thickener plays an important role in order to expand the bread dough. That is, as described above, in the bread dough preparation step S1, the gelatinization of starch is suppressed, and if the thickener is not included in the bread material, carbon dioxide cannot be confined in the bread dough, The bread produced is inferior to the bulge. Moreover, even when viscosity is imparted to bread dough by pregelatinized starch, only the viscosity of pregelatinized starch does not lead to the formation of a viscous film sufficient to confine carbon dioxide in the bread dough, resulting in a bread that is inferior in swelling feeling. End up. On the other hand, in the case of bread using conventionally known gluten, gluten forms an elastic film, so that carbon dioxide gas is embraced in the elastic film and the bread dough expands. However, since the elastic membrane made of gluten has the property of trapping carbon dioxide more than necessary, in the case of bread using a conventionally known gluten, primary fermentation is carried out after kneading the bread material, and from the bread material It is necessary to degas and prepare bread dough. In addition, in the bread | pan using gluten, when primary fermentation, degassing, etc. are abbreviate | omitted, the bubble (sudachi) in bread dough becomes non-uniform | heterogenous size, respectively, and it becomes inferior to texture.

  The firing step S3 is performed continuously following the shaping fermentation step S2. In the baking step S3, the temperature of the preparation container 13 is adjusted by the control device 31 so that the temperature inside the preparation container 13 becomes the baking temperature of the bread dough. The bread dough having the baking temperature generates pregelatinized starch therein and is baked without reducing or squashing each sudachi. The bread produced by baking the dough has a suitable swelled feeling due to Sudachi, which has a substantially uniform size, and a starchy feeling is imparted by the pregelatinized starch. It will have a better texture.

  The effects exhibited by the above embodiment will be described below.

(1) According to the automatic bread maker 10 of the embodiment, bread can be manufactured in three steps of bread dough preparation step S1, shaping fermentation step S2, and baking step S3. Each process from these bread dough preparation process S1 to baking process S3 is performed sequentially in succession. For this reason, steps such as primary fermentation can be omitted as compared with bread using conventionally known gluten, and the time for producing bread can be greatly shortened. Therefore, it is possible to prevent moisture from being released from the rice flour during bread production. Moreover, by including a thickener in bread material, it can suppress that expansion | swelling of bread dough becomes insufficient in the case of shaping | molding fermentation process S2, and can maintain the plump feeling of bread. As a result, a suitable bread having a plump feeling can be produced from the bread material containing rice flour and not containing gluten.
(2) Moreover, in bread dough preparation process S1, mixing process S11 and kneading process S12 can be performed continuously only by controlling rotation of the stirring blade 16, and the time concerning manufacture of bread can be further shortened. .
(3) Moreover, since bread material contains yeast, sugar, salt, fats and oils, and skim milk powder in addition to rice flour and a thickener, it is possible to obtain bread with an excellent taste.
(4) Moreover, since a thickener consists of polysaccharides and does not consist of protein which contributes to allergy onset like gluten, for example, onset of allergy can be suppressed.

  Next, the present invention will be described more specifically with reference to examples and comparative examples.

<Example 1>
514.7 g of rice flour made of glutinous rice, 51.5 g of gua gum as a thickener, 51.5 g of oil and fat, 15.4 g of emulsifier, 46.3 g of skim milk powder, 10.3 g of salt, 10 yeasts as yeast The bread ingredients of Example 1 were prepared with 0.3 g and 630 g of water. After obtaining the bread dough from the bread material of Example 1 through the bread dough preparation process, the bread of Example 1 was manufactured through the three steps of the forming fermentation process and the baking process. FIG. 4A shows the temperature at each step and the time required for each step. In the figure, bread dough preparation is abbreviated as “preparation”.

<Comparative Example 1>
A bread material of Comparative Example 1 was prepared in the same manner as in Example 1 except that 514.7 g of wheat flour was used instead of rice flour and 51.5 g of gluten was substituted for guagam. From the bread material of this comparative example 1, as shown in FIG.4 (b), after obtaining bread dough through a kneading process, a primary fermentation process, a degassing process, a dough resting process, and a dough rounding process, a shaping | molding fermentation process and baking The bread of the comparative example 1 was manufactured through the process. FIG. 4B shows the temperature in each step and the time required for each step.

<Comparative example 2>
A bread material of Comparative Example 2 was prepared in the same manner as in Example 1 except that 51.5 g of gluten was used instead of guagam. From the bread material of this comparative example 2, as shown in FIG.4 (c), after obtaining bread dough through a mixing process, a primary fermentation process, and a kneading process, it passes through a shaping | molding fermentation process and a baking process, and bread of the comparative example 2 Manufactured. FIG. 4C shows the temperature in each step and the time required for each step.

<Discussion>
As a result of tasting the bread of Example 1 and the breads of Comparative Examples 1 and 2, all the breads had no difference in swelling and sensation, and had an excellent texture. On the other hand, the time required to obtain bread dough was 20 minutes in Example 1, whereas 103 minutes and 18 seconds in Comparative Example 1 and 73 minutes in Comparative Example 2. From these results, the bread material that does not contain gluten and contains the thickener guagum has an overwhelmingly short time required to obtain the dough compared to the bread material that contains gluten. Further, the total time required for the production of bread was 122 minutes for Example 1 and 210 minutes 18 seconds for Comparative Example 1 and 178 minutes for Comparative Example 2. From these results, it was concluded that the bread material containing no gluten and containing the thickening agent guagum has a significantly shorter time required for producing bread and has an excellent texture.

The present embodiment may be changed to another embodiment (another example) as follows.
The stirring member is not limited to the stirring blade 16 and may be a stirring rod or the like.

  In the bread dough preparation step S1, the mixing step S11 and the kneading step S12 may be performed by controlling the rotation speed of the stirring blade 16 by the control device 31. Or you may control by the control apparatus 31 not only to make stirring blade 16 into continuous rotation by kneading process S12 but to make it rotate intermittently, varying a rotational speed. Even in the case of such a configuration, the effects described in (1) and (2) above can be achieved.

  The thickener is not limited to guagam mentioned in the examples, and any of them may be used. However, from the viewpoint of suppressing the onset of allergy, it is preferable to use a plant-based polysaccharide. Even in the case of such a configuration, the effects described in (1) above can be achieved.

  The bread material may be prepared by omitting at least any one of fats and oils, skim milk powder and emulsifier. Even in the case of such a configuration, the effects described in (1) above can be achieved.

  For example, the mixing step S11 may be omitted by manually mixing bread ingredients and then storing them in the preparation container 13. Even in the case of such a configuration, the effects described in (1) above can be achieved.

  In the embodiment, bread is manufactured using the automatic bread maker 10. However, the bread material described in the embodiment or the examples may be used to manufacture bread manually. Even in the case of such a configuration, the effects described in (1) above can be achieved.

  The bread manufacturing method and the automatic bread maker according to the present invention are not limited to the configurations shown in the above embodiments, and can be applied to various forms, and include various forms within the technical scope of the present invention. Is.

DESCRIPTION OF SYMBOLS S1 ... Bread dough preparation process S2 ... Molding fermentation process S3 ... Baking process S11 ... Mixing process S12 ... Kneading process 10 ... Automatic bread machine 13 ... Preparation container as a container 16 ... Stirring blade as a stirring member 31 ... Constructing control means Control device 33 ... Motor drive circuit constituting stirring means 34 ... Heater drive circuit constituting temperature adjustment means 35 ... Atmospheric temperature sensor constituting temperature adjustment means

Claims (2)

  A bread dough preparation process for preparing bread dough from bread ingredients obtained by adding rice flour, water, thickener and yeast without containing gluten, and executed immediately after the bread dough preparation process, and obtained in the bread dough preparation process. A bread production method comprising producing a bread by sequentially performing a molding fermentation process for fermenting the bread dough and a baking process for baking the bread dough that has undergone the molding fermentation process. A container for containing bread ingredients obtained by adding rice flour, water, thickener and yeast without containing gluten;
A stirring means for stirring the bread ingredients contained in the container;
Temperature adjusting means for adjusting the temperature in the container;
By controlling the stirring means and the temperature adjusting means, the bread dough preparation step for preparing bread dough from the bread ingredients in the container and the bread dough preparation step are performed immediately after the bread dough preparation step, and obtained in the bread dough preparation step. An automatic bread maker comprising: a control means for sequentially and successively executing a molding fermentation process for fermenting the bread dough and a baking process for baking the bread dough that has undergone the molding fermentation process.

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