| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a layer bread such as Danish pastry or croissant scarcely peeling the surface of the bread dough and having a soft texture without oiliness, a method by which complicated operation is shortened to enhance productivity in the method for production and a method for producing various layer breads by which oils and fats for folding in can simply be wrapped with the various bread doughs by the shortened method. SOLUTION: This method for producing the layer bread such as Danish pastry or croissant is characterized by folding in a water-in-oil type oil and fat composition comprising 50-70 wt.% of an oil and fat ingredient and 25-45 wt.% of moisture. The retard after the folding in is <2 times and 1-4 wt.% of a starch is contained in the water-in-oil type oil and fat composition. |
