WHITE BAKING BREAD WITH IMPROVED FLAVOR, TEXTURE AND KEEPING QUALITY IMPROVEMENT EFFECT

摘要

To improve a flavor, a texture and a keeping quality improvement effect of a white baking bread with a saccharide content reduced so as not to trigger an aminocarbonyl reaction and with a keeping quality improvement agent added so as to extend a keeping quality.SOLUTION: The inventors discovered that an acidity of a keeping quality improvement agent can be reduced while improving a taste and a fermentation flavor, a sticky texture in a mouth can be avoided and a keeping quality can be maintained and improved even when the addition amount of the keeping quality agent can be reduced by mixing a fermentation product in which a dairy product etc is fermented by a lactic acid bacterium and a fermentation product in which a grain flour etc is fermented by the lactic acid bacterium or a ferment with the grain flour and using the leaven obtained by fermenting these with the ferment as a fermentation substrate as a raw material of a white baking bread.SELECTED DRAWING: None