| abstract |
The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water retention, volume, mouthfeel, and the like, and can remain fresh due to delayed aging. Therefore, the present application can provide a method for maintaining stability, upon freezing and thawing, of bread dough to be distributed in a frozen state or bread made therefrom. |