To provide porous hydrous wheat flour foods rich in the sense of eating, taste, flavor and productivity and suitable for shops and restaurant industries, etc., by including water in the surface part of porous hydrous wheat flour foods after baking, decreasing its height through compression and recoveing the height through reheating.
After baking, water is contained in the surface part of porous hydrous wheat flour foods such as bread while using any means selected out of direct water application, immersion in water and water spray next, the height of food is decreased by compression, it is frozen and the porous hydrous wheat flour food is provided. In this case, the quantity of moisture to be contained is preferable more than 1% of dry weight of the surface part (crust) of the porous hydrous wheat flour food.
HAYAKAWA NAOAKI
SHIMIZU MASAMI
SATO MANABU
OKI YASUMASA
SAKATA MASARU
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