| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a sauce which has a salt concentration of 0.5 to 10%, is used and baked together with bakery dough, and is flexibly extended with the expansion of the dough, when baked, and is, in detail, flexibly extended without being slipped down from the bakery dough and without breaking the line of the extended dough. <P>SOLUTION: In the sauce having a salt concentration of 0.5 to 10% and used and baked together with the bakery dough, the viscosity of the sauce is 5 to 200 Pa s (material temperature: 20°C); the content of fats is ≤5%; and sodium alginate and calcium salt are added as raw material, a sodium : calcium concentration ratio is 100:1 to 1:2 on the basis of the total weight of the sauce. <P>COPYRIGHT: (C)2012,JPO&INPIT |
