| 摘要 |
PROBLEM TO BE SOLVED: To obtain a texture-improving agent in which unique texture having elasticity is imparted to whole bread dough and to provide bread having such unique texture and high palatability and useful for health. SOLUTION: The texture-improving agent of breads comprises a hot water extract of black soybean as an active ingredient. The bread is obtained by adding 5-20 pts. wt. concentrate [having≥1.1 (g/cm<SP>3</SP>) specific gravity] of the hot water extract of black soybean to 100 pts. wt. bread dough material comprising wheat, yeast and sugar as essential components, kneading the dough material with the concentrate and baking the fermented dough. As a result, bread imparted with uniform and unique texture having elasticity such as rice cake in the whole, particularly having high palatability can be produced. COPYRIGHT: (C)2005,JPO&NCIPI
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