Bread and bread's dough

摘要

A dough for a bread which is obtainable by adding 65 to 90 parts by weight of water per 100 parts by weight of a raw powder, and kneading the mixture, wherein the raw powder comprises 50 to 90 parts by weight of wheat flour and 50 to 10 parts by weight of starches including at least 4 parts by weight of a cold water swelling starch and comprises 6.5 to 9.0% by weight of protein derived from wheat flour, and a bread made of the dough. The starches may include a cross-linked starch of which hot water swelling power is 3 to 15 and hot water solubility is 15% or less by weight in addition to the cold water swelling starch. Thus obtained bread has natural taste of bread along with moderate springiness, moist texture, easily resolving property in the mouth, short and light texture.