FLOUR COMPOSITION FOR LOW-PROTEIN HIGH-CALORIE BREAD, AND MANUFACTURING METHOD OF LOW-PROTEIN HIGH-CALORIE BREAD

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.;COPYRIGHT: (C)2014,JPO&INPIT