PROBLEM TO BE SOLVED: To provide bread crumb (oil absorption-reduced bread crumb) having favorable palate feeling and reduced oil absorption, and to provide a method for producing the oil absorption-reduced bread crumb.SOLUTION: The oil absorption-reduced bread crumb (A) is produced by: heating water solution prepared by adding 100 g of fructose and 0.12 g of sodium carbonate as a processing auxiliary agent to 50 g of water, at 115-120°C for about 6 hours until the light absorption of the water solution at 5 wt.% at the wavelength of 480 nm becomes 0.400-0.500, so as to generate a syrup-state sugar processed product (a) to which water is added to adjust the brix (Bx) to 75 mixing wheat flour, water, auxiliary materials such as salt, sugar, yeast and salt-free butter, and the sugar processed product (a) at 1% based on the weight of the wheat flour all together followed by fermenting the mixture for at least 2 hours to make bread dough molding the bread dough and baking the molded bread dough followed by cooling, pulverizing, drying and sieving out the baked bread dough.COPYRIGHT: (C)2010,JPO&INPIT【課題】食感が良好で、かつ、吸油性の低いパン粉(低吸油性パン粉)および低吸油性パン粉の製造方法を提供する。【解決手段】水50gに対し、果糖100gを加え、加工助剤として炭酸ナトリウムを0.12g配合した水溶液を115~120℃で約6時間、5重量%水溶液の480nmにおける吸光度が0.400~0.500になるまで加熱し、ブリックス(Bx)75に加水調整したシロップ状の糖加工品aを生成する。続いて、小麦粉と水、副原料である食塩、砂糖、イースト、無塩バター等と、小麦粉重量に対し1%の糖加工品aとを全てミキシングした後、2時間以上発酵させ、パン生地を成形する。そして、このパン生地を焼成した後、冷却、粉砕、乾燥、篩い分けすることで低吸油性パン粉Aが得られる。【選択図】なし
