| 摘要 |
PROBLEM TO BE SOLVED: To provide an improving agent composition for puff shells, which is capable of stably producing puff shells having improved crispness and also having a good flavor without accompanying volume reduction, and change in appearance and shape, to provide the puff shell dough capable of obtaining the puff shells having such characteristics and the puff shells having such characteristics. SOLUTION: The improving agent composition for puff shells includes free amino acids as active ingredients, and preferably further contains whey minerals, and the puff shell dough obtained by using such improving agent composition for puff shells and the puff shells obtained by heat-treating such puff shell dough are also provided. COPYRIGHT: (C)2011,JPO&INPIT |
