| 摘要 |
PROBLEM TO BE SOLVED: To provide the subject cereal flour containing a specific amount of glutinous wheat flour having low amylose content and useful for the preparation of bread free from the deterioration of palatability caused by aging even after the storage over a long period or after the storage in refrigerated or frozen state. SOLUTION: This cereal flour is composed of 0.5-30wt.% (preferably 1-20wt.%) of glutinous wheat flour having an amylose content of <=10% and the remaining part of non-glutinous wheat flour such as high gluten wheat flour, rye flour, starch, etc. The bread prepared from the cereal flour for bread exhibits slow progress of aging, has high water-retainability, keeps excellent taste and flavor over a long period even after thawing and is especially suitable for the preparation of frozen bread. |
