| 摘要 |
PROBLEM TO BE SOLVED: To provide findings that a food of boiled doughs or a food of boiled and baked doughs produced through a step of fermenting a dough comprising a grain flour as a main raw material and boiling the dough and further passing through baking provides a food having a soft rice cakelike texture fit for Japanese preference as compared with conventional crispy texture. SOLUTION: (1) This food of boiled doughs is characterized in that a dough comprising the grain flour as a main raw material is prepared, boiled with boiled hot water for a prescribed time and then eaten. (2) The food of boiled and baked doughs is characterized in that the dough comprising the grain flour as a main raw material is prepared, boiled with boiled hot water for a prescribed time, then baked based on a conventional method and eaten. |
