DOUGH FOR BREAD CONTAINING DIETARY FIBER AND BREAD

PROBLEM TO BE SOLVED: To provide bread good in bread productivity and texture equal to conventional breads even with blending many dietary fibers and good in appearance, further preferably bread satisfying enhanced display criteria on nutrient display or certification criteria of foods for specific health in addition to the above.SOLUTION: Bread is manufactured by using dough for bread containing water soluble dietary fibers having solubility to 30°C water of 85 g/100 g HO or more of 4.5 to 17 pts.wt., a water retention agent having viscosity measured by using a B type viscometer at 30°C after dissolving 20 g to 100 g water of 4 to 200 Pa s of 0.8 to 2.4 pts.wt. based on 100 pts.wt. of starch contained in the dough for bread and obtained by adding the water soluble dietary fiber and the water retention agent to the starch after mixing it with moisture until the starch is no more powdery.SELECTED DRAWING: None 【課題】食物繊維を多く配合しても、従来のパンと同等に製パン性および食感が良く、外観の良好なパンを提供すること。さらに好適には、上記に加え、栄養表示上の強化表示基準や特定保健用食品の認定基準を満たしているパンを提供すること。【解決手段】パン用生地に含まれる穀粉１００重量部に対して、３０℃の水への溶解度が８５ｇ／１００ｇＨ２Ｏ以上の水溶性食物繊維を４．５〜１７重量部、１００ｇの水に対し２０ｇ溶解した後３０℃でＢ型粘度計を用い測定した粘度が４〜２００Ｐａ・ｓである保水剤を０．８〜２．４重量部配合してなり、前記水溶性食物繊維及び保水剤を、穀粉が粉状でなくなるまで水分と混練した後に添加してなるパン用生地を用いてパンを作製すること。【選択図】なし