| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an inexpensive oil absorption retarder enabling obtaining food cooked with oil having slight oil absorption and crispy feeling only through adding to raw materials of the food without destroying flavor and taste of the food, and to provide the food cooked with oil produced by addition of the oil absorption retarder, especially doughnut, bread crumbs, fried bread and fried noodles. <P>SOLUTION: The food cooked with oil is added with 0.1-10 wt.% (0.001-1 wt.% as glutathione), preferably 0.5-5 wt.% (0.01-0.3 wt.% as glutathione) of dry yeast containing 1-15 wt.% of glutathione based on wheat flour as a raw material to be used for the food cooked with oil. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
