WAFFLE DOUGH AND WAFFLE

PROBLEM TO BE SOLVED: To provide a waffle having a texture to be hardly stiffened even under cold storage conditions, and a waffle dough for use in manufacturing the waffle.SOLUTION: The waffle dough includes 7 parts by mass or more of an oil-in-water type emulsion having a viscosity of 2000 to 1000...

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Bibliographische Detailangaben
1. Verfasser:	HAZOME YOSHIMUNE
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a waffle having a texture to be hardly stiffened even under cold storage conditions, and a waffle dough for use in manufacturing the waffle.SOLUTION: The waffle dough includes 7 parts by mass or more of an oil-in-water type emulsion having a viscosity of 2000 to 100000 cP blended in 100 parts by mass of cereal flour. The waffle is made by baking the waffle dough. Composite confectionery is made from a combination of the waffle and a food product for cold storage.