| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an enzyme-treated flavor material giving deliciousness inherent in wheat to dough containing wheat flour as raw material, specifically with respect to bread dough, giving deliciousness and/or body taste, and further savory flavor like those obtained by a long-time fermentation method to bread obtained by an ordinary breadmaking method represented by an intermediate dough breadmaking method, or giving deliciousness inherent in wheat to less flavored bread obtained by a frozen dough breadmaking method requiring short fermentation time. <P>SOLUTION: The enzyme-treated flavor material is obtained by subjecting mixture comprising wheat-derived raw material containing at least one kind selected from endosperm, embryo and skin each of wheat, and water to enzyme treatment: wherein the enzyme comprises amylase and protease, the flavor material is used to produce wheat flour-containing dough, specifically comprising bread dough. The method for making bread using the material comprises fermenting and heating the dough. <P>COPYRIGHT: (C)2009,JPO&INPIT |
