MULTILAYER LAMINATE COMPRISING DOUGH COMPOSITION, AND LAYERED FOOD

摘要

PROBLEM TO BE SOLVED: To provide layered food the expandability of which is improved when baked without exerting a bad influence on the taste or palatability thereof after baked and which is restrained from being fractured or chipped due to an impact after baked.SOLUTION: A multilayer laminate is obtained by alternately stacking a layer comprising a dough composition and another layer comprising an oil-and-fat composition. The dough composition contains cellulose and does not contain edible alcohol or contains the edible alcohol by a blending quantity of 0.7 mass% or smaller.SELECTED DRAWING: Figure 1