To provide a method for adjusting breads obtained by using cereals as a raw material, so as to have an optional softness or optional plump feeling, more concretely, a method for adjusting the swelling rate of the bread optionally by controlling the degree of crushing of using cereal grains and cereal processed grains, and capable of imparting an optional eat feeling corresponding to the requirement by consumers, and further the bread produced by the method.
The method for producing e.g. the bread richly containing functional components such as GABA (γ-aminobutyric acid) contained in the cereals such as barley and also having the optional swelling property is provided by controlling the degree of crushing of cereal grains and cereal processed grains containing the functional components richly and using the obtained flour as the raw material of the bread.
| WO/2017/164875 | DOUGH-BASED FOOD PRODUCT AND METHOD OF PREPARING |
| JP5781373 | How to make flour for confectionery |
| JP7053286 | Wheat grain and its manufacturing method |
YAMASHITA SHINJI
KASHIWADA SHUSAKU
ITO KAZUTOSHI
| JPH03236735A | 1991-10-22 | |||
| JPH01206943A | 1989-08-21 | |||
| JP2003333982A | 2003-11-25 | |||
| JPH10150909A | 1998-06-09 | |||
| JP2004166666A | 2004-06-17 | |||
| JP2001120228A | 2001-05-08 | |||
| JPH09206613A | 1997-08-12 |
| WO2003063594A2 | 2003-08-07 | |||
| WO2000027222A1 | 2000-05-18 |
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