To obtain a bread composition suitable for heating in a microwave oven, capable of puffily swelling on heating in a microwave oven, having good disintegration in the mouth and excellent in palatability, taste, the recovery of bulkiness and long preservability by compounding raw material powder consisting mainly of wheat flour with albumen.
This bread composition is prepared by compounding (A) 100 pts.wt. of raw material powder consisting mainly of wheat flour with (B) albumen such as a liquid albumen of 0.05-20 pts.wt. in terms of solid, further preferably (C) 0.05-10 pts.wt. of gluten, (D) 0.05-10 pts.wt. of a humectant such as agar and (E) 10-20000 activity unit of an enzyme such as a peroxidase (based on 1kg of raw material powder). Further, the bread composition is preferably fermented or baked according to a conventional process, and the bulkiness is recovered by heating in a microwave oven.
HIBI TAKAO
FUKITA TOMOHIRO
SHIIBA DAISUKE
OMURA HISAO
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