| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide cream puff dough from which a cream puff case, that has excellent volume and an excellent inner phase, favorable crisp and palatability and high aging resistance while keeping softness, can be produced and which has excellent freezing resistance.SOLUTION: The cream puff dough is prepared by adding 10-200 pts. mass of swelling-controlled starch-used flower pastes on the basis of 100 pts. mass of the grain flour to be used in the cream puff dought. It is preferable that a thickening stabilizer is incorporated in the cream puff dough and the thickening stabilizer contains 30 mass% or more ofλ-carrageenan particularly.</p> |
