PROBLEM TO BE SOLVED: To provide a novel means that improves the food taste and food texture of processed wheat food, including bakery food products such as bread, and that is suitable also for large scale production.SOLUTION: The method for producing maltose high-content dough comprises mixing dough material comprising wheat flour obtained by milling the harvest of wheat, or starch separated from the harvest or the wheat flour, that is deficient in enzymatic activity of at least any two of GBSSI-A1, GBSSI-B1 and GBSSI-D1, as well as that is deficient in enzymatic activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1, with water of lower than 70°C, and kneading the same under a warming condition of 55°C or more and less than 70°C.COPYRIGHT: (C)2015,JPO&INPIT【課題】パン等のベーカリー食品をはじめとするコムギ加工食品の食味・食感を向上させる新規な手段であって、大規模生産にも適した手段の提供。【解決手段】GBSSI-A1、GBSSI-B1及びGBSSI-D1のうちの少なくともいずれか2つの酵素活性を欠損し、かつ、SSIIa-A1、SSIIa-B1及びSSIIa-D1のうちのいずれか2つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉又は前記収穫物若しくは前記小麦粉から分離されたデンプンを含む生地材料を、70℃未満の水と混合し、55℃以上70℃未満の加温条件下で混捏することを含む、マルトース高含有生地の製造方法。【選択図】図5
