PANCAKE AND PANCAKE PREMIX

PANCAKE AND PANCAKE PREMIX

To provide pancake which prevents cracking when it is bent.SOLUTION: There is provided pancake made by baking dough comprising wheat flour, the dough comprising hydroxypropyl starch (such as hydroxypropyl phosphoric acid crosslinked starch of tapioca starch), and there is also provided a method of p...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: KUWATANI NORIKO, UENO HIROYOSHI, SUDA YUKO
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:To provide pancake which prevents cracking when it is bent.SOLUTION: There is provided pancake made by baking dough comprising wheat flour, the dough comprising hydroxypropyl starch (such as hydroxypropyl phosphoric acid crosslinked starch of tapioca starch), and there is also provided a method of producing food obtained by sandwiching filling with pancake, the method comprising bending the pancake, and sandwiching the filling with upper and lower inner surfaces of the bent pancake.SELECTED DRAWING: None 【課題】折り曲げたときに割れが生じないパンケーキを提供する。【解決手段】小麦粉を含む生地を焼成して製造されるパンケーキであって、上記生地がヒドロキシプロピル化澱粉（タピオカ澱粉のヒドロキシプロピル化リン酸架橋澱粉など）を含むパンケーキ、ならびに、上記パンケーキを折り曲げること、および折り曲げたパンケーキの内側面の上下でフィリングを挟むことを含む、パンケーキで上記フィリングをサンドした食品の製造方法。【選択図】なし