FRENCH BREAD HAVING MULTIPLE HOLLOWS AND METHOD FOR PRODUCING THE FRENCH BREAD

摘要

PROBLEM TO BE SOLVED: To provide French bread having thick taste, multiple hollows and an inner phase presenting intense light-brown color, each of which is not furnished in conventional French bread.;SOLUTION: The French bread is characterized by that there are five or more hollows per 5×5 cm square, wherein the hollows are 7 mm or greater in the minimum width, or such hollows account for 40-50% of the total hollow in the area at the center of the cross section when divided in two at the center after baked. A method for producing the French bread is also provided, comprising the following procedure: Wheat flour, common salt, yeast and water are used as raw materials, dough is aged enough, but the fermentation of the dough by the yeast is suppressed, and the puffing degree of the dough is suppressed at 10-70% for waiting time, in this state, the dough is baked. In this method, any fermentation ingredient is not used and at a point when one-third to one-half of the waiting time elapsed, a punching is made.;COPYRIGHT: (C)2007,JPO&INPIT