To obtain the bakery product which enables prevention of the abnormal odor characteristic of microwave bread from being generated at the time of reheating the bread with a microwave oven, and also prevention of reduction in flavor and feeling at the time of eating it from being caused by packaging a bakery product contg. a specified amount of an oxidation inhibitor with a specific packaging material.
In the bakery process of this product, a bakery product contg. an oxidation inhibitor (preferably, tocopherols) is packaged with a packaging material having <10% or preferably <0.5% transmissivity of light in the wavelength range of 200 to 900nm. The amount to be added of the oxidation inhibitor is preferably 5 to 500ppm in the bread dough. As the packaging material, a bag made of a material such as (polyethylene terephthalate)/(vapor-deposited aluminum)/(polyethylene) composite material, is preferably used. Desirably, the inside space volume of the bag is adjusted to 60 to 75% at the time of packaging the bakery product. Further, when this process is applied to frozen compressed bread the volume of which is reduced after the baking and can be restored by reheating the bread after preserving it, any abnormal odor is prevented from being generated at the time of performing the reheating and also, an improvement in volume restorability is expected and accordingly, favorable results can be obtained.
NAKAJIMA KENTARO
OMURA HISAO
