To provide croutons of good texture and taste, sustainable in crisp texture even in food/beverages of high water content, keeping bread-inherent taste as well, and also causing no offensive sense-of-taste change of food/beverages after being incorporated therein.
A method for producing croutons is provided, including: baking bread dough followed by making a chopping and drying, wherein the outside of the resulting baked bread is loaded with one or more kinds of pregelatinized starch flour selected from the group consisting of pregelatinized hydroxypropyl starch, pregelatinized acetic starch, pregelatinized hydroxypropylated crosslinked starch and pregelatinized acetylated crosslinked starch; thereby the objective croutons are produced, with crisp texture and bread taste kept therein. The croutons thus produced, especially with good texture and taste, are sustainable in crisp texture even in food/beverages of high water content, keeping bread-inherent taste as well without any limitations on bread dough incorporation, also causing no offensive sense-of-taste change of food/beverages after incorporated therein.
JP2008067647A | 2008-03-27 | |||
JP2002051692A | 2002-02-19 | |||
JP2001000099A | 2001-01-09 | |||
JP2008067647A | 2008-03-27 | |||
JP2002051692A | 2002-02-19 | |||
JP2001000099A | 2001-01-09 |
Seiji Ozawa