| 摘要 |
PURPOSE:To provide a retort food capable of realizing favorable palate feeling inherent in pie crust when retort-treated and then hot-cooked with e.g. an oven toaster. CONSTITUTION:The retort food characterized by air-included retort hot treatment of (A) pie crust prepared by baking a mixture comprising fatty oil and wheat flour dough containing >=60wt.% of high gluten wheat flour or (B) a food consisting mainly of the component A. Specifically, the retort food can be obtained by rolling a food of relatively high water content in pie dough comprising fatty oil and wheat flour dough containing >=60wt.% of high gluten wheat flour followed by baking so as to include an air layer, wherever practicable, in between the pie dough and the food followed by air-included retort hot treatment. |
