TOPPING DOUGH FOR BAKERY

PROBLEM TO BE SOLVED: To provide a topping dough for bakery hardly generating "crying" even upon aging after firing and capable of maintaining crisp feeling.SOLUTION: There is provided a topping dough containing durum wheat of 10 to 50 mass% and soft flour of 90 to 45 mass% in the raw mate...

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Bibliographische Detailangaben
Hauptverfasser:	KITA TAKEOMI, NOZAWA YUKIE, TSUKAMOTO ICHITAMI
Format:	Patent
Sprache:	eng ; jpn
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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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a topping dough for bakery hardly generating "crying" even upon aging after firing and capable of maintaining crisp feeling.SOLUTION: There is provided a topping dough containing durum wheat of 10 to 50 mass% and soft flour of 90 to 45 mass% in the raw material grain flour. 【課題】焼成後時間が経っても「泣き」が生じにくく、サクっとした食感を維持することができるベーカリー用上掛け生地の提供。【解決手段】全原料穀粉中にデュラム小麦粉１０〜５０質量％と薄力粉９０〜４５質量％とを含むベーカリー用上掛け生地。【選択図】なし