PURPOSE: To improve baking properties of wheat flour and produce the bread by washing away starch in wheat flour with water and regulating the protein content therein.
CONSTITUTION: Water in an amount of about 40-60% based on the weight of wheat flour is added to about 70% of the whole wheat flour and mixing is then carried out until gluten is sufficiently formed. Water in an amount of 10-20% based on the weight of the wheat flour is then added to perform the mixing at a low speed for about 30sec. As a result, starch is dissolved out into the additional water and the gluten becomes small pieces, which stick to the surface of the resultant dough. In this stage, the starch is recovered in a container. Furthermore, additional water is added to lightly carry out the mixing to recover the added water. This operation is repeated to regulate the protein content to that required by bread to be prepared. The residual wheat flour and necessary materials are subsequently added to a mass of wheat flour in which the protein content is regulated to carry out the mixing and afford a bread dough.
HASEGAWA KATSUYUKI
CENTRAL SEIFUN KK
SAN BURETSUDO KYOGYO KUMIAI