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Low-protein, high-calorie bread flour composition and low-protein, high-calorie bread production methods
Low-protein, high-calorie bread flour composition and low-protein, high-calorie bread production methods
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机译:低蛋白,高热量面包粉的组成以及低蛋白,高热量面包的生产方法
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摘要
PROBLEM TO BE SOLVED: To provide a flour composition for a low-protein high-calorie bread having excellent texture, allowing for long-term storage at normal temperature; and a manufacturing method of the bread.SOLUTION: The flour composition for a low-protein high-calorie bread is made by blending wheat flour for bread with starch to have a protein content of 3.5 to 4.5 wt%. Methylcellulose or hydroxypropyl methylcellulose in an amount of 0.3 to 2.0 wt% is added thereto. Relative to the mixed powder of wheat flour for bread and starch, fat has a content of 30 to 40 wt%. Relative to the mixed powder of wheat flour for bread and starch, the addition amount of water is 5 to 15%. The bread manufactured from the powder is sterilized by a new gas-containing cooking sterilization method for a long-term storage.
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