| 摘要 |
PROBLEM TO BE SOLVED: To provide pastry dough good in spreadability and workability, and capable of giving a pastry product with good crispness and no contraction even in case flour paste is folded in particular, and to provide such a pastry product having the characteristics. SOLUTION: The pastry dough is characterized in being obtained by kneading a grain flour-based dough stock with 1-30 pts.mass, based on 100 pts.mass of the grain flour, of a composite essentially comprising a gelatinizer, a lactoprotein and water. The pastry product obtained by using the above pastry dough is also provided. COPYRIGHT: (C)2008,JPO&INPIT
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