| 摘要 |
PROBLEM TO BE SOLVED: To provide bread crumb having a reduced oil-absorbing rate (less sticky feeling), crispy and capable of keeping a good eat feeling for a long period, and a method for producing the same. SOLUTION: This bread crumb is obtained by baking a raw material obtained by mixing 5-8 wt.% mannan with wheat flour which is a main raw material of the bread crumb, to produce bread, and then crushing the bread. The mannan is added with water before mixing with the other raw material to increase its fluidity. |
