To contain the production methodological null wheat flour 100 weight

摘要

PPROBLEM TO BE SOLVED: To provide a method for producing dough kneaded with hot water, preserved for an extremely longer period compared to the conventional one, and having aging resistance, and to provide a method for producing a bakery product by which the industrially efficient production thereof is carried out by using the dough kneaded with the hot water. PSOLUTION: The method for producing the dough kneaded with the hot water involves kneading a material for the dough containing 100 pts.wt. flour and 3-250 pts.wt. oil and fat in the presence of water at 80-100°C. The method for producing the bakery product involves baking a bakery dough obtained by using the dough kneaded with the hot water produced by the method. PCOPYRIGHT: (C)2003,JPO