| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing bread having glutinous texture peculiar to hot water-kneaded dough, and flavor peculiar to rice flour, and homogeneous as the whole bread. SOLUTION: The method for producing the bread includes: a step of preparing an intermediate dough material containing flour, 0.1-20 pts.wt. of the rice flour based on 100 pts.wt. of the flour, and common salt, and free from powdered skim milk; a step of kneading the intermediate dough material with hot water by adding 80-120 pts.wt. of the hot water based on 100 pts.wt. of the flour to the intermediate dough material; a cooling and preserving step of cooling the kneaded intermediate dough so that the internal temperature may be from -5 to 10°C, and preserving the intermediate dough in a state in which the internal temperature may be kept in the temperature range of 24-72 h; and a temperature-regulating step of regulating the temperature of the intermediate dough cooled at the cooling and preserving step so as to be 13-30°C, and utilizes the intermediate dough having the temperature regulated by the temperature-regulating step as a part of final bread dough. COPYRIGHT: (C)2010,JPO&INPIT
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