PURPOSE: To prepare raw bread crumb free from acid taste and astringent taste and effective in suppressing the proliferation of heat resistant bacteria, by adding adipic acid to wheat flour.
CONSTITUTION: Kneading water for the preparation of pastry is prepared by dissolving 30W70wt% adipic acid and 70W30wt% one or more pH-modifier selected from the sodium or potassium salt of citric acid, adipic acid, tartaric acid, malic acid, fumaric acid, succinic acid, gluconic acid, lactic acid, acetic acid and phosphoric acid in water. The kneading water is added to wheat flour, baker's yeast and salt, etc., at an amount to give an adipic acid content of 0.05W5wt% based on the wheat flour. The mixture is kneaded and aged for a prescribed period and the obtained dough is baked by conventional process. The prepared bread is crushed to obtain the objective raw bread crumb.
KABUTO YASUHIRO
HANAOKA KAORI
| JPS6258973A | 1987-03-14 | |||
| JPS4985257A | 1974-08-15 | |||
| JPS61115455A | 1986-06-03 | |||
| JPS6087202A | 1985-05-16 | |||
| JPS60133863A | 1985-07-17 |