METHOD FOR PRODUCING PULLMAN BREAD

摘要

PROBLEM TO BE SOLVED: To provide a method for producing pullman bread by using potassium bromate known as an excellent bread improver without leaving bromic acid in the baked pullman bread produced by using a hot-water kneaded leaven and giving no influence on the taste and flavor of the bread. SOLUTION: Pullman bread is produced by adding potassium bromate in the form of an aqueous solution for promoting the chemical decomposition of bromic acid of the potassium bromate added to bread dough in the case of adding hot-water kneaded leaven and potassium bromate in the production of bread dough, and adding ascorbic acid or ascorbic acid and ferrous sulfate to prevent the residue of bromic acid in the baked pullman bread produced by using hot-water kneaded leaven. COPYRIGHT: (C)2007,JPO&INPIT