Recently, cereal production has increased. This is because cereals have come to be noted from the viewpoint of dietary education, diet meals, etc. We attempted to prepare breads using saccharified cereal solutions as reported in a previous report as a substitute for sugar. We studied the effects of the addition of saccharified cereal solutions on the quality and taste properties of breads. The sugar content and water ratio of the experimental breads were made to be almost the same as those of the control. All experimental breads showed less puffing than the control in the fermentation test. Furthermore, there was a large difference in color tone between the control and the experimental breads. The level of energy required to break down the crust was higher for the experimental breads than it was for the control, indicating that the experimental breads were baked hard. However, the addition of saccharified cereal solution suppressed bread stabling, and most experimental breads were evaluated as having taste equal to that of the control.
