10 - 50 weight it blendings to the production mannered null wheat flour of the side breads and the side

摘要

PROBLEM TO BE SOLVED: To obtain buckwheat bread good in flavor, palate feeling, dough disposition and handleability by incorporating wheat flour with dry-heat-treated buckwheat flour or semolina singly or a mixture thereof. SOLUTION: The buckwheat bread is obtained by incorporating wheat flour with 10-50wt.%, based on the wheat flour, of dry-heat-treated buckwheat flour or dry-heat-treated semolina 30-60 mesh in particle size singly or a mixture thereof followed by incorporating the resultant blend with necessary additive(s). The other objective mix composition is obtained by incorporating wheat flour with 10-50wt.%, based on the wheat flour, of dry-heat-treated buckwheat flour or dry-heat-treated semolina 30-60 mesh in particle size singly or a mixture thereof followed by incorporating the resultant blend with required amounts of one or more kinds of ingredient selected from starch, oil-and-fat, powdered skim milk, common salt, sugar, emulsifier, yeast, yeast foods, malt flour, vital gluten and egg powder.