| 摘要 |
PROBLEM TO BE SOLVED: To provide a fried bakery food such as fried pie and Danish pastry having preferable texture with suppressing oily feeling.SOLUTION: A dough manufactured by blending starch of 35 wt.% or more, calcium of 0.05 to 1.1 wt.%, magnesium of 0.001 to 0.25 wt.%, preferably further soybean protein raw material of 5 to 36 wt.% as a protein and a granular starch composition having bulk specific gravity of 0.15 to 0.5 g/ml and particle diameter of 0.1 to 4 mm of 3 to 20 pts.wt. per 100 pts.wt. of wheat flour is molded and fried to obtain a fried bakery food having crispy and preferable texture and suppressed oily feeling.SELECTED DRAWING: None |
