PROBLEM TO BE SOLVED: To provide a bread and confectionery dough with a high dough stability such as free from increase of stickiness from time course, depression of firmness, bread and confectionery comprising the dough having tender-crisp, soft texture and melts smoothly in the mouth, and a method for producing bread and confectionery without damaging workability in dough preparation free from becoming gooey or extremely reducing dough viscosity.SOLUTION: A bread and confectionery are produced by making a dough by kneading at 10-40°C a dough mixture for bread and confectionery comprising 50-3,300 U of an end type protease having 7.0-17.0 wt.% of protein content of the flour in the dough and relative activities of 40% or less at 40°C per 100 g of flour, keeping the dough at 40°C or below of the maximum achieving temperature in the time before cooking, and then cooked.COPYRIGHT: (C)2013,JPO&INPIT【課題】経時変化によるべたつきの増加や保形性の低下が起こらないなど生地安定性の高いパン・菓子用生地、また該生地を用いてなる、さっくりと軟らかい食感で口溶けのよいパン・菓子、さらにはそれらの生地を作製する時にべたついたり、生地粘度が極端に低下することなく作業性を損なわないパン・菓子の製造方法を提供する。【解決手段】生地中の小麦粉の蛋白質含量が7.0~17.0重量%であり、40℃での相対活性が40%以下のエンド型プロテアーゼを小麦粉100gあたり50~3300U含有するパン・菓子用生地混合物を10~40℃で捏ねあげて生地を作成し、この生地を、加熱調理までの間の最高到達温度を40℃以下に維持し、加熱調理してパン・菓子を作製する。【選択図】なし
