| 摘要 |
PROBLEM TO BE SOLVED: To obtain a mass-producible bread making the best use of a characteristic taste of wheat by using a fractioned substance consisting essentially of gliadin instead of a yeast food and an emulsifying agent. SOLUTION: A bread is obtained by using a fractioned substance (the amount of the fractionated substance added is preferably 0.5-2 wt.% based on wheat flour) consisting essentially of gliadin containing >=55 wt.% extract in 70 vol.% aqueous solution of ethanol instead of a yeast food, an emulsifying agent and a shortening. Preferably the bread has a lean composition.
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