| 摘要 |
PROBLEM TO BE SOLVED: To obtain a roux composition as a mixture of a wheat flour and an oil and fat, exhibiting a specific viscosity change, not requiring a trouble for adjusting viscosity thereof, not having a scorching or a smell of the scorching, good in feeling on passing through a gullet, excellent in color tone, flavor, shape maintenance and operating properties and useful for a white sauce, etc. SOLUTION: This roux composition is a mixture of (A) a wheat flour such as a weak flour and an enriched flour and (B) preferably 25-75wt.% oil and fat such as a rape seed oil, and exhibits the change of viscosity thereof in a range of (-)10-10% by elevating the temperature of the composition up to 60-100 deg.C at 1-4 deg.C per min rate of temperature elevation in the measurement of viscosity thereof. Further, the roux composition preferably contains 1-4% water content. |
