METHOD FOR FORMING CROSS-LINKED NETWORK STRUCTURE MADE OF SOYBEAN FLOUR AS MAIN RAW MATERIAL AND DOUGH FOR FOAM-CONTAINING FOOD AND FOAM-CONTAINING FOOD MADE OF SOYBEAN FLOUR OBTAINED THEREFROM AS MAIN RAW MATERIAL

摘要

PROBLEM TO BE SOLVED: To provide a method for forming a spongy cross-linked network structure using soybean flour as a main raw material and to provide a dough for a foam-containing food and the foam-containing food such as bread made of the soybean flour prepared by the method as the main raw material.;SOLUTION: The method for forming the cross-linked network structure is carried out as follows. A raw material containing the soybean flour, a yeast or a foaming agent and water as the main raw materials and, as necessary, a quality improving material or a flavor improving material as an auxiliary raw material is mixed and kneaded to uniformly disperse/mix the mixed raw material. The resultant viscoelastic dough is prepared so as to provide 110³ to 7.810⁴ (Pa s) viscosity at 0.01 (/s) shear rate. The dough is foamed and expanded by fermenting actions of the yeast and foaming actions of the foaming agent and then heat-treated to thereby form the cross-linked network structure made of the soybean flour as the main raw material. The dough for the foam-containing food is formed by the method and made of the soybean flour as the main raw material. The foam-containing food such as the bread is produced by using the dough for the foam-containing food.;COPYRIGHT: (C)2006,JPO&NCIPI