WHITE BAKED BREAD HAVING LITTLE BAKED COLOR OR COLORED BAKED BREAD

摘要

PROBLEM TO BE SOLVED: To provide white baked bread and colored baked bread with brilliantly developed color of a pigment.;SOLUTION: The bread baked in white bread without baked colors is prepared by preparing a bread dough having reduction in clarity of crust of the bread in ≤10% compared with the clarity of the dough before the baking using a bread making raw material to which glucose and trehalose are added as essential components, baking the dough in a baking condition same as that of conventional bread. When an intermediate fermentation method is used, 1-3 pts.wt. glucose and 1-4 pts.wt. trehalose are added. When a straight method is used, 0.2-0.5 pts.wt. glucose and 1-5 pts.wt. trehalose are added. When frozen dough method is used, 0.1-0.3 pts.wt. glucose and 1-5 pts.wt. trehalose are added and yeast specific to the frozen dough and having high maltose digestion performance is used. Bread baked to brilliantly express the color of the pigment by adding the pigment to the bread raw material is also provided.;COPYRIGHT: (C)2007,JPO&INPIT