| 摘要 |
PURPOSE:To provide a method for producing a puffed food, containing soybean proteins and dietary fiber and reduced in cholesterol content and to obtain a dough used therefor. CONSTITUTION:This method for producing a puffed food is composed of a step for heating a dough containing soybean proteins, starches, dietary fibers, a vegetable foaming agent and water at a specific ratio. Thereby, this puffed food, containing the soybean proteins, starches and dietary fibers in a well balanced ratio and excellent in flavor, texture and puffing properties is obtained. Since a raw material with a high content of cholesterol such as a chicken egg is not used, the food with a low cholesterol content capable of indicating a healthy food can be provided. |
