| 摘要 |
PROBLEM TO BE SOLVED: To provide a bread dough for manufacturing melt-in-the-mouth and voluminous bread, which allows the soft texture with moistness shortly after baking to be chronologically maintained and prevents aging easily occurring at a cold storage temperature.SOLUTION: The bread dough includes 0.001 to 1 mass part of high viscosity xanthan gum, preferably 0.0005 to 2 mass parts of glucomannan, and amylases, relative to 100 mass parts of starches. The water solution of 1 mass% xanthan gum has a viscosity of 1000 mPa s or more measured under conditions at 25°C and 60 rpm with a Brookfield viscometer. |
