| 摘要 |
PROBLEM TO BE SOLVED: To obtain bread having a good taste and texture by using a low- protein wheat preparation in which water is absorbed (or wheat preparation in which allergen is decreased) as a raw material. SOLUTION: The raw material consisting of 100 pts.(wt.) low-protein wheat preparation having a protein content of 6 to 10% of the case a moisture content is specified to 14 (wt.)% or wheat preparation which has a salt soluble content of 1/50 to 1/100 (based on weight) to a salt insoluble protein content and is decreased in the allergen}, 55 to 60 pts. water, 0.5 to 2.5 pts. common salt, 4 to 8 pts. sugar, 2 to 6 pts. oil and 3 to 6 pts. yeast is used. Water is added to the low-protein wheat preparation prior to addition of the yeast and thereafter, the preparation is rested for at least >=5 minutes and the time for a fermentation stage is kept at <=30 minutes, by which the bread dough is produced. The desired bread is obtd. by baking this dough. |
