| 摘要 |
PROBLEM TO BE SOLVED: To provide antioxidant bread and confectionery with enhanced antioxidizing properties of bread and confectionery dough itself. SOLUTION: In order to solve the problems, the constitution of the antioxidant bread and confectionery is characterized by using lactic acid bacterial species which are one kind or a mixture of two or more kinds thereof selected from among cheese-fermenting lactic acid bacteria, lactic acid bacteria for fermenting yogurt, and enteric lactic acid bacteria so as to be present more than yeasts, fermenting the bread or confectionery dough comprising more rye flour than wheat flour for≥2 h, increasing a substrate for the Maillard reaction, baking the dough, and producing melanoidin. COPYRIGHT: (C)2009,JPO&INPIT
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