WHOLE EGG COMPOSITION FOR PATTY OF CREAM PUFF AND DOUGH FOR PATTY OF CREAM PUFF

PURPOSE:To obtain the title composition capable of providing a large volume of patty for cream puff with a small amount of dough for patty for cream puff from whole eggs containing lactalbumin. CONSTITUTION:The objective composition obtained by adding preferably 0.1-5wt.% lactalbumin to whole eggs.

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Bibliographische Detailangaben
Hauptverfasser:	SOMEYA ATSUKO, NOTOMI TATSUSHI
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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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the title composition capable of providing a large volume of patty for cream puff with a small amount of dough for patty for cream puff from whole eggs containing lactalbumin. CONSTITUTION:The objective composition obtained by adding preferably 0.1-5wt.% lactalbumin to whole eggs.