| 摘要 |
PURPOSE: To obtain bread at least double in antioxidant capability as compared to conventional bread so as to be suitable for the objects for school lunch, students being in preparation for an examination, drivers, and other mental workers, or persons being engaged in occupations with much stress. CONSTITUTION: This bread contains at least three kinds of vegetables each adjusted to <=0.84 in moisture activity and is at least double in antioxidant capability as compared to conventional bread. The bread is obtained by the following process: wheat flour as the chief material is incorporated with at least three kinds of saccharide-substituted vegetables adjusted to <=0.84 in moisture activity, an appropriate amount of seasoning, oil-and-fat, dry yeast and an appropriate amount of water followed by conducting a kneading, and the product is fermented into fermented dough, which is then dispensed at a specified amount each, followed by molding and baking. |
