| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing bread wherein it is prevented or reduced that the volume of the bread obtained by baking dough is reduced, the shape is unstable to lack uniformity, and cracks are formed in crust, caused by the addition of a large amount of resistant starch to cause the lack of extensibility, expansibility and elasticity. SOLUTION: The method for producing the bread by adding flour and the resistant starch as a raw material powder in a kneading step of the dough involves adding extra strong flour having high protein content exceeding 13.5 mass% of the wheat protein as a part of the flour, and further adding active gluten and gliadin. In another embodiment, strong flour having 13-13.5 mass% wheat protein content is added as the flour instead of the extra strong flour. COPYRIGHT: (C)2007,JPO&INPIT
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