METHOD FOR PRODUCING FREEZABLE BAKED FLOUR PRODUCT

摘要

PROBLEM TO BE SOLVED: To use a nutritionally excellent and general-purpose food material derived from soybean without using a synthetic additive in order to obtain a product having the same soft texture as product under just baked conditions even when thawed after freeze storage, particularly thawed with microwave oven in frozen baked flour product. SOLUTION: This method for producing baked flour product comprises substituting flour with 1-10 wt.% (based on flour) soybean composition consisting mainly of soybean protein component having low denaturation and >=40 NSI and adding the soybean composition to the flour to prepare dough and baking and freezing the dough.