CHINESE BUN

PROBLEM TO BE SOLVED: To obtain soft Chinese bun having good crispiness and excellent in appearance, touch feeling and texture without becoming hard when warmed by heating it with microwave oven by using dough prepared by compounding ground material of grain flour with a prescribed amount of durum w...

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Bibliographische Detailangaben
Hauptverfasser:	ISHIGAMI SHINJI, KANBE TAKAO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain soft Chinese bun having good crispiness and excellent in appearance, touch feeling and texture without becoming hard when warmed by heating it with microwave oven by using dough prepared by compounding ground material of grain flour with a prescribed amount of durum wheat semolina. SOLUTION: Durum wheat semolina in an amount of 5-50 wt.% is compounded with grain flour raw material of wheat flour and starches for dough to prepare dough and the dough is used to provide the objective Chinese bun which is a food used at normal temperature, frozen food or child food. Furthermore, durum wheat semolina is preferably compounded with other grain ground material in a weight ratio of (5/95) to (50/50) to prepare grain ground material composition for Chinese bun.