| 摘要 |
PURPOSE: To provide a method for obtaining steamed bread not causing change in texture after freezing or refrigerating or after thawing and heating, compared with that of steamed bread immediately after producing. CONSTITUTION: The characteristic of this steamed bread is to contain 14-18wt.% of maltodextrin, maltotriose, maltose or oligotose, other specific sugar or their mixture based on wheat flour in steamed bread obtained by steaming dough obtained by mixing wheat flour with saccharides, sodium bicarbonate, oil and fat and other necessary additives. This method for producing steamed bread comprises adding 14-80wt.% of maltodextrin, maltotriose, maltase or oligotose and other specific sugar or mixture thereof, water and other necessary additive to wheat flour and stirring and blending these components and kneading the resultant dough with a food ingredient material and collecting the kneaded product by a prescribed amount and steaming the obtained kneaded product by ordinary method. |
