| 摘要 |
PROBLEM TO BE SOLVED: To provide bread having improved quality with soft texture and so on.SOLUTION: An emulsion composition of soybeans having a protein content of 25 wt% or more relative to dry material, a lipid content (i.e. a chloroform/methanol mixed solvent extract) of 100 wt% or more relative to the protein content, and an LCI value of 55% or more is added to a bread dough to produce bread having soft texture and effects for prevention of aging and increase of volume. |
