| 摘要 |
PROBLEM TO BE SOLVED: To provide a topping material for a dutch bread capable of achieving improvement in productivity, with which a dutch bread having excellent appearance and texture similar to those with use of a conventional batter-like dutch topping can be produced.SOLUTION: A topping material for a dutch bread includes grain flour and/or starch, a flowable shortening, a gelatinizer, a thickener, and yeast. The topping material for use includes 1 to 10 parts by mass of the gelatinizer and 0.2 to 1 part by mass of the thickener relative to 100 parts by mass of the grain flour and/or starch. |
