| 摘要 |
PROBLEM TO BE SOLVED: To provide a method aiming at improving mixing tolerance of bread dough without lowering overall baking tendency, suppressing breakdown of the bread dough and keeping for a long time an acceptable optimum mixing condition, i.e., improving its mixing tolerance, stabilizing the quality of both the dough and final product through improving the mixing tolerance, and reducing workers' burdens through easing the baking process. SOLUTION: The mixing tolerance-imparting agent for bread dough is characterized by a combination of a dextrin with trehalose as the essential components, preferably in the proportion of (9:1) to (1:9). The method for improving the mixing tolerance of bread dough is characterized by adding a dextrin and trehalose as the essential components, preferably in the proportion of (9:1) to (1:9), to the dough; for example, a dextrin and trehalose are added at a total of preferably >=1 wt.% to wheat flour based on the flour.
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