| 摘要 |
PURPOSE:To make the dimension of the baked bottom of a baked dried wheat gluten invariant by cutting the dough of the baked dried wheat gluten into blocks of constant size followed by baking the side or cut surface of each block as the bottom. CONSTITUTION:For example, a dough of baked dried wheat gluten is prepared by mixing wheat flour, gluten and water and put into a mold box 3.5cmX2 cmX61cm in size and then cut into blocks at intervals of 2cm. The resultant blocks each 3.5cmX2cmX2cm in size are arranged one by one on a baking oven and poured with water and then baked at 200 deg.C for ca. 12min. In this case, either side or cut surface (each 2cmX3.5cm in dimension) is designed to represent the bottom. The dimension of the baked bottom is invariant in either case that the side or the cut surface represent the bottom, although the shape of the bottom after baked varies a bit. |
