| 摘要 |
<p>A pizza crust characterized by having an edge hardness of 1500 gf or less after cooking in a microwave oven. It is preferable that this pizza crust contains a wet heat-treated starch and active gluten. A process for producing the above pizza crust characterized in that 2 to 30 % by weight, based on the crust dough, of a wet heat-treated starch and 5 to 20 % by weight, based on this wet heat-treated starch, of active gluten are added.</p> |
