To provide a method for producing a compressed porous watercontaining wheat flour food by baking a 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, processes for pressing and extending a kneaded dough, dividing the extended product into divisions each having a target weight, fermenting the divisions, baking the fermented divisions, and subsequently reducing the bulkiness of the baked products are disposed.
Kasuga, Yasushi
Konishi, Sachihiro
Fukita, Tomohiro
Sakurai, Yoko
Onozuka, Kazuhiro
