| 摘要 |
PROBLEM TO BE SOLVED: To provide a low protein paste dough for a therapeutic diet having high quality of sufficiently low protein and of a constant content of protein, having sufficient taste and stiffness, and further good for human body, and a method for preparing the same. SOLUTION: The purpose is achieved by compounding at least grain starch whose protein content is adjusted at a specific low value and wheat flour whose protein content is adjusted at a specific low value at an adequate ratio, adding serine to them, and kneading the resulting mixture to produce dough. In the case where the wheat flour is strong flour, the dough can be a low protein paste dough for an effective therapeutic diet when used as bread, sweet baked goods, Chinese noodle, dumpling stuffed with minced pork, shao-mai, or dough for Chinese wrapped food such as pancake roll; in the case where the wheat flour is medium flour, the dough can be a low protein paste dough for an effective therapeutic diet when used as a dried noodle such as Japanese wheat noodle, Japanese vermicelli or 'HIYAMUGI' a kind of noodle; and in the case where the wheat flour is durum semolina, the dough can be a low protein paste dough for an effective therapeutic diet when used as a pasta; and in the case where the wheat flour is medium flour and buckwheat flour, the dough can be a low protein paste dough for an effective therapeutic diet when used as buckwheat noodle. |
