PROCESS FOR PRODUCING BAKED WHEAT FLOUR PRODUCT

摘要

[PROBLEMS] To provide a process for producing a baked wheat flour product having a texture similar to the existing fried products with the use of a convenient procedure which comprises providing an opening in the dough surface and baking the product while exposing the filling and by which the product can be designed in a desired shape and a newly invented fat composition on the dough surface is allowed to absorb oil, thereby overcoming such a problem occurring in the conventional frying method that the shape of the product to be fried is restricted due to the breakage of the fried product in oil and the leakage of the filling into the oil thus caused. [MEANS FOR SOLVING PROBLEMS] It is found out that a baked wheat flour product, which is similar in texture and taste to fried foods, can be obtained by coating the dough surface with a fat composition and then baking in, for example, an oven without resort to the step of frying in oil. By making a cut in the dough surface before baking and thus forming an opening during baking, moreover, the contained filling becomes viewable so that a product that cannot be obtained by the conventional frying method can be produced.