| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject product excellent in swelling of bread at the time of baking, good in crisp and taste and keeping softness after heating by a microwave oven by using flour having a specified particle size distribution as a material. SOLUTION: Flour having the particle size ditribution where the ratio of flour with the particle size being equal to below 150μm is more than 95wt.%, preferably, more than 99wt.% is used as the material. The flour is obtained by stipulating the particle size by the adjustment of a miller at the time of milling flour or by removing flour having a particle diameter being more than 150μm from that having an optional particle size distribution. A more effect is shown when an albumen is added by 0.1-20 pts.wt., by dry weight and/or a gluten is added by 0.1-15 pts.wt. to flour of 100 pts.wt. having the particle size distribution. It is adequate that the target product is reduced in volume after baking and made into the form of compression bread whose volume is restored by the heating of the microwave oven.
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