To improve restoration, taste and appearance of the subject food such as compression and restoration bread having a feature restoring volume by means of re-heating by reducing the volume after (half-)baking dough subjected to dough kneading continuously till a let-down stage.
Dough subjected to dough kneading continuously till the let-down stage (that is, over-mixed) is reduced in volume after baking or half-baking by a method such as heating and compression by a press machine, for example. It is preverable that the reduction ratio of volume is 0.2-0.5(volume ratio) to 1 of a (semi-finished) product after a heating processing. When process for a freezing or refrigerating after or simultaneously with process for reducing volume is provided, target food can be kept in a shape as it is and also preservation is made to be superior. It is adequate that the electronic oven is used for re-heating from the viewpoint of convenience and restoration, etc.
KASUGA YASUSHI
KUDO NAOHITO
