| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing breads, by which bread dough having good extensibility and excellent workability can be obtained to easily give good breads having rich inner phase colors, characteristic good flavors and tastes, and further having soft and crispy textures good in good dissolvability in mouths, after baked. SOLUTION: The method for producing the breads includes adding 0.5 to 9 pts.mass of the milled product of malt partially roasted to give an α-amylase activity of 10 to 100 unit/g to 100 pts.mass of grain flour material consisting mainly of wheat flour and then subjecting the mixture to conventional bread-producing processes, and the method for producing the breads further includes adding at least one of L-ascorbic acid, glucose oxidase and hemicellulase. COPYRIGHT: (C)2011,JPO&INPIT
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