| 摘要 |
PROBLEM TO BE SOLVED: To provide a foodstuff having a void of a porous structure without containing the whole or a part of major 3 allergic materials (especially eggs or wheat flour). SOLUTION: This foodstuff having the void of the porous structure can be formed by baking dough obtained by mixing and kneading gelatinized starch with soybean component solution. The obtained foodstuff having the void of the porous structure does not contain the whole or the part of the major 3 allergic materials. COPYRIGHT: (C)2008,JPO&INPIT
|
