| 摘要 |
PROBLEM TO BE SOLVED: To obtain a wheat flour composition for producing a bread having excellent properties, for example, not so strong shrinkage, excellent texture on get away, and excellent flavor and resistance to hardening with time and the bread that is produced by using this flour composition and suitable when heating it with an electronic oven. SOLUTION: One hundred grams of wheat flour and one or two or more kinds of enzymes selected from the group consisting of esterase, nuclease, cellulase, amidase, urease, phosphatase and kynureninase are formulated to give a bread wheat-flour composition that is suitable for baking with an electronic oven.
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