To provide a method for producing a compressed porous watercontaining wheat flour food by baking the food, reducing the bulkiness of the baked product and again heating the compressed food to recover the bulkiness, enabling to produce the food good in the recoverability of the bulkiness.
This method for producing a porous water-containing wheat flour food has characteristics comprising compressing a baked or semibaked porous water-containing wheat food to reduce the bulkiness of the food, and again heating the compressed food to recover the bulkiness. Therein, a process for heating the baked or semi-baked food under environments comprising a temperature of ≥65°C and a relative humidity of ≥80% and subsequently reducing the bulkiness is disposed.
Kudo, Naohito
Fukita, Tomohiro
Konishi, Sachihiro
Hosoya, Naoki
