PREPARATION OF BREAD CRUMB

摘要

PURPOSE:To obtain bread crumb exhibiting low oil absorption in frying, having excellent palatability and useful for the lowering of caloric value of fried food by using bread having a specified specific volume and prepared from cereal flour incorporated with soybean flour and modified starch. CONSTITUTION:Cereal flour is incorporated with about 2-10wt. of soybean flour and about 2-5wt.% of modified starch. The mixture is further incorporated with conventional subsidiary raw materials and the obtained dough is baked while suppressing the fermentation to get a baked bread having a specific volume of 2.8-3.6mL/g. The bread is crushed to obtain bread crumb. The suppression of fermentation is carried out e.g. by adjusting the adding amount of yeast.