| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide bun maintaining its topping or topping layer crisp palate feeling even if elapsed one day after baked. Ž<P>SOLUTION: The bun is characterized by being to be used by including puff 55-95 wt.% in crude protein content on a dry solid basis as its topping or in its topping layer. Preferably, the bun is melon bun, streusel or danish. Ž<P>COPYRIGHT: (C)2010,JPO&INPIT Ž
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