| 摘要 |
[PROBLEMS] To develop a foam dough that permits conducting the work of combining with ingredients represented by wrapped bean-jam, etc. at relatively low temperature, excelling in workability, and that due to mild sweetness, has little restraint on the flavor and properties of filling, and further develop a relevant foam dough combination food and a process for producing the same. [MEANS FOR SOLVING PROBLEMS] There is provided a process for producing a foam dough that permits conducting work, such as bean-jam wrapping, at low temperature, excelling in workability, and that has little restraint on the flavor and properties of filling, or a relevant foam dough combination food, which process comprises adding a sugar containing maltosyl-trehalose to a foam dough. |
