| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a Chinese meat bun that is soft, has glutinous texture (springy texture), is light and has a crispy texture and no stickiness in the mouth. <P>SOLUTION: The Chinese meat bun contains grain flour obtained by combining soft flour with one or more kinds of starch and modified starch and has a crude protein content of ≥4.5 mass% and <8.7 mass%. <P>COPYRIGHT: (C)2008,JPO&INPIT |
