| 摘要 |
PROBLEM TO BE SOLVED: To obtain bread that controls aging of starch and protein, prevents reduction in quality and retains the quality of bread, immediately after baking, even when it is thawed after freezing a completely baked bread for the baked breads. SOLUTION: In the method for producing breads, by mixing a main raw material with auxiliary materials and kneading the mixture to prepare a leaven, fermenting and baking the leaven, with respect to 100 pts.wt. of the main raw material, a range of 1-20 pts.wt. of emulsified oil and fat composition is mixed, prior to mixing alkali ionic water with edible oils and fats as one of the auxiliary materials. COPYRIGHT: (C)2008,JPO&INPIT
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