| 摘要 |
PROBLEM TO BE SOLVED: To provide a bread and confectionery dough with a high dough stability such as free from increase of stickiness from time course, depression of firmness, bread and confectionery comprising the dough having tender-crisp, soft texture and melts smoothly in the mouth, and a method for producing bread and confectionery without damaging workability in dough preparation free from becoming gooey or extremely reducing dough viscosity.SOLUTION: A bread and confectionery are produced by making a dough by kneading at 10-40°C a dough mixture for bread and confectionery comprising 50-3,300 U of an end type protease having 7.0-17.0 wt.% of protein content of the flour in the dough and relative activities of 40% or less at 40°C per 100 g of flour, keeping the dough at 40°C or below of the maximum achieving temperature in the time before cooking, and then cooked. |
