| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a cereal flour composition which is used as a base of bread dough so that the bread having satisfactory volume can be baked and simultaneously from which the bread can be produced so that the bread has a softer tough feeling, and is excellent in a moist feeling, meltability in the mouth and flavor and the temporal quality of the bread is hardly deteriorated due to aging of starch.SOLUTION: The cereal flour composition for bread contains wheat flour, modified starch and a wheat protein. The content of the modified starch accounts for 20-40 pts. mass by based on 100 pts. mass of the total mass of the wheat flour, the modified starch and the wheat protein. The content of the wheat protein and that of the modified starch satisfy the inequality: 12≤[the content of the modified starch]/[the content of the wheat protein]≤20 when shown by a mass ratio.</p> |
