To obtain a bread dough capable of giving high-quality and voluminous bread developing no fish-eye, with baked color not running reddish, presenting uniform baked color and appearance shape, and excellent in internal phase, flavor and taste, by incorporating grain flour with psyllium seed gum.
This bread dough is obtained by incorporating 100 pts.wt. of grain flour such as wheat flour to be used for producing bread dough with 0.001-1 pt.wt. of psyllium seed gum. Specifically, it is preferable that this bread dough is produced by incorporating grain flour with psyllium seed gum in the preparation of the dough, or by the use of a grain flour composition previously incorporated with psyllium seed gum. Furthermore, it is preferable that a frozen bread dough is produced by freezing this bread dough in any stage before baking, frying or steaming following the dough kneading process.
TANAKA KEIKO
HAYAKAWA KATSUSHI
ISHIGAMI SHINJI
KAMIMURA RYUJI
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