| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide Chinese food dough excellent in palate feeling such as crispness and moistness, free from risk of hardening or drying to cause whitening and cracking when refrigerating, and causing no lowering of palate feeling when cooking after refrigerating by solving such problems that when chilling or refrigerating Chinese food such as jiaozi, wonton, shaomai, spring roll and Chinese steamed bun, water of the skin evaporates or aging of dough occurs, and when cooking Chinese food after preserving, softness of the skin is lost to bring hard palate feeling and break the skin. <P>SOLUTION: The Chinese food dough contains, based on 100 pts.wt. of wheat flour, 0.5-20 pts.wt. of powdered oil and fat which is obtained by drying and pulverizing edible oil and fat, maltooligosaccharide with a polymerization degree of 2-4 and lactose, and as an emulsifier, oil-in-water emulsion which contains polyglycerol condensed ricinoleic acid ester and glycerol organic acid fatty acid ester. <P>COPYRIGHT: (C)2010,JPO&INPIT |
