| 摘要 |
PROBLEM TO BE SOLVED: To obtain breads, excellent in water retainability and quality useful for breads by heating bread dough added with bacterial cellulose having specific weight average polymerization degree to increase the amount of water absorption of the bread dough. SOLUTION: The breads are obtained heating bread dough preferably including 0.01-2 pts.wt. (based on the 100 pts.wt. of wheat flour in the dough) of a bacterial cellulose having a weight average polymerization degree of >=1.6×10<4> in terms of polystyrene. The water content (%) to the weight of the wheat flour in the dough is preferably increased by 1.5% or more as compared with the dough prepared free from the bacterial cellulose. |
