| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for inhibiting bread quality ageing accompanied by the hardening of gluten during the storage of the bread at low temperature and by the dry hardening of the bread during the exposure of the bread in a shop, and retaining the good appearance, flavor, taste, volume, outer and inner phases of the just baked bread, and to provide the bread having the excellent quality. SOLUTION: The method for producing the bread comprises kneading 100 pts.wt. of wheat flour of raw material with 1 to 100 pts.wt., preferably 5 to 30 pts.wt., of fresh vegetables and/or fruits processed in a paste-like state and then subjecting the kneaded product to fermentation, division, benching, molding, toasting and baking processes according to the conventional methods. The obtained bread remarkably controls bread deterioration caused by the passage of time or by storage in a refrigerated state, and holds the good appearance, flavor, taste, volume, and outer and inner phases of the just baked bread for a largely long period. The colors of the used vegetables and fruits can be used as such in the bread to give the bread having the good appearance. COPYRIGHT: (C)2005,JPO&NCIPI
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