PURPOSE: To obtain palatable bread of new texture by kneading a mixture of wheat flour, table salt, water, sugar, yeast and the like and rolling them in fat and oil, folding them into multilayer dough and wrapping the roll in anther dough and folding the product into multiple layers.
CONSTITUTION: Wheat flour, table salt, water, when needed, sugar, defatted milk powder, eggs, fat and oil and yeast or yeast food are kneaded, fat and oil are rolled in the multilayer dough to prepare a dough and folded into 24 to 144 layers to prepare rolled-in dough. The dough is wrapped with another dough and they are folded into 3 to 8 layers to give the bread or bun of a new type of texture having harmonized palatability through markedly simplified preparation process.
YOSHIHARA HIROYUKI
YAMAGUCHI MASAKO
