| 摘要 |
PROBLEM TO BE SOLVED: To provide a bakery food having a novel flavor and texture.SOLUTION: A method for producing a bakery food is characterized by using dough comprising soybean milk 70-130 pts.mass, gluten 40-60 pts.mass in terms of dry weight, and yeast 0.3-2 pts.mass in terms of dry weight, relative to grain flour 100 pts.mass.SELECTED DRAWING: None |
