| 摘要 |
PROBLEM TO BE SOLVED: To provide a manufacturing method of gelatinization dough for bakery products which can give a rice cake-like mouthfeel and can present a firm flavor, scent and sweet taste. SOLUTION: The gelatinization dough material, which contains at least both wheat flour and emulsified matter with an oil phase content of 3 to 90 weight % and with an aqueous phase content of 10 to 97 weight %, is kneaded with at least water heated to 80 through 100°C, which exists inside the aqueous phase of the emulsified matter. COPYRIGHT: (C)2004,JPO
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