LAMINAR STARCH SWOLLEN FOOD PRODUCT DOUGH AND LAMINAR STARCH SWOLLEN FOOD PRODUCT

摘要

PROBLEM TO BE SOLVED: To provide dough of a laminar starch swollen food product providing a soft and melting texture while having a crisp texture when baked, a laminar starch swollen food product manufactured by heating and baking the dough and a plastic oil and fat composition suitable for preparing the dough.SOLUTION: There is provided laminar starch swollen food product dough containing 6 to 20 mass% of triacylglycerol containing one or more kinds of aliphatic acid selected from caproic acid, caprylic acid and capric acid as a constituent aliphatic acid.