| 摘要 |
PURPOSE:To solve problems such as the lowering of the swelling amount of a dietary fiber-containing bread and the deterioration of the color, smell and texture thereof by adding a surfactant having a HLB of >=9 to the bread using a wheat flour having a high gluten content. CONSTITUTION:A bread is prepared with a wheat flour having a gluten content of >=14% higher than that of a wheat flour employed for the preparation of conventional breads by a conventional bread preparation method wherein a surfactant comprising one kind or more of polygonal fatty acid esters and sucrose fatty acid esters having HLBs of >=9, respectively, is added to the wheat flour in an amount of 0.1-2% based on the wheat flour. The addition of the surfactant gives good gas-retaining ability, good swelling stability and improved color, smell and texture even to the breads compounded with dietary fibers. |
