To provide the bread excellent in texture and flavor and having improved restorability of the bulkiness of compressed bread without quality degradation even after long term preservation further by fermenting and baking a bread composition to which tannin kinds are added by a normal method.
This bread is obtained by fermenting and baking the bread composition in which the tannin kinds of 0.05-1.0 pts.wt. preferably are added to flour of 100 pts.wt. by the normal method. The tannin kinds mean polyphenol kinds such as catechin, tannic acid, flavone and anthocyan, etc., and can be hydrolytic tannin or condensed tannin and they can be used independently or for two or more kinds. Also, the bread composition is powder mix or the like for which essential components are the tannin kinds to the flour and yeast food, starch, an emulsifier, seasonings, preservatives, the reinforcing agent of vitamins or the like, protein and a chemical expanding agent, etc., are added and mixed as needed further.
HOSOYA NAOKI
HIGUCHI TEI
FUKUNAGA TOMOKO
NAKAJIMA KENTARO
KOMIKADO MASANORI
