| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a layered bakery food easily giving a layered bakery food independent of the kind and compounding amount of roll-in oil-and-fat, applicable to various layered bakery foods having low to high water contents, exhibiting crisp feeling immediately after baking and keeping the crispness even after absorbing water with time. SOLUTION: The method for the production of a layered bakery food contains a step to supply an acidic aqueous solution having pH of 1-5 between dough layers. COPYRIGHT: (C)2007,JPO&INPIT
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