To obtain a frozen compressed porous water-containing wheat flour food improved in recoverability when reheated in a microwave oven, and giving a bread good in texture, flavor, etc., by once quickly cooling a baked bread and subsequently returning the temperature to the ordinary temperature under specific conditions.
A porous water-containing wheat flour food such as a bread or a cake is baked or semi-baked, once quickly cooled, left under a condition comprising an absolute humidity of ≥5g(H2O)/kg (dry-air) to return the surface temperature to 0-40°C, compressed to reduce the volume, and subsequently frozen. The surface temperature of the bread is preferably quickly lowered to ≤10°C within 3hr just after baked or semi-baked, thus enabling to lose no smell due to the prevention of water transpiration, maintain the wet texture, generate no softness in the surface layer when returned to the ordinary temperature, and further facilitate the compression.
SAKATA MASARU
SHIMIZU MASAMI
OKI YASUMASA
SATO MANABU
OMURA HISAO
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