| 摘要 |
PURPOSE:To obtain bread having improved volume.appearance.inner phase, maintaining soft and tender texture especially for a long period of time without reducing workability of bread production. CONSTITUTION:Suspension of wheat flour and water is previously subjected to ultrahigh pressure treatment under a static pressure is used as a part (about 5-30%) of mixed raw material and baked by a conventional ordinary method. The ultrahigh pressure treatment is carried out at room temperature under >=200Mpa pressure for 1-120 minutes. |
