| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing breads by substituting a part of flour required for the production of bread dough with puffed rice to provide the breads having texture, flavor and swelling improved compared to those of conventional bread obtained by using a rice powder. Ž<P>SOLUTION: The method for producing the bread dough includes a step of preparing intermediate dough having a viscosity of ≥0.2 Pa s by adding water of ≥100 and <900 pts.wt to 100 pts.wt. of puffed rice, and kneading the mixture, optionally a step of allowing the dough after the kneading to stand still for ≥4 and <48 h so as to be held at the temperature within the range of from -5 to 15°C, and a step of adding the flour within the range of ≥300 and ≤2,500 pts.wt. based on 100 pts.wt. of the puffed rice to the intermediate dough prepared in either step, and kneading them. Ž<P>COPYRIGHT: (C)2010,JPO&INPIT Ž
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