| 摘要 |
PROBLEM TO BE SOLVED: To provide breads having a crispy surface, a good crispy palate feeling, a soft texture with proper mouth meltability and even excellent appearance such as a voluminous feeling without deteriorating taste. SOLUTION: The method for producing the breads comprises using a raw material in which 3-20 pts.mass of starch previously subjected to an oil and fat processing is substituted for wheat flour. At least 3-20 pts.mass of a chemically modified such as an esterified or an etherified oil- and fat-processed starch is specifically substituted for the wheat flour. COPYRIGHT: (C)2009,JPO&INPIT
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