To obtain soybean flour bread comprising soybean flour as a main component without using wheat flour or wheat-derived gluten, to provide a method for producing the same and a method for producing breadcrumb of the soybean flour bread.
The soybean flour bread is obtained by using soybean flour as grain flour and starch. The method for producing soybean flour bread comprises mixing at least 100 pts.wt. of soybean flour and 1-20 pts.wt. of starch with water, heating the mixture to give a paste-like material, mixing the paste-like material with yeast and water, fermenting the mixture and then baking the fermented mixture. Tapioca starch or arrowroot starch is preferably used as the starch and roasted soybean flour is preferably used as the soybean flour.
Koichi Kajisaki
Yuzo Ozaki
Toshihiko Taniguchi
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