| 摘要 |
PURPOSE:To stabilize the viscosity of a batter solution for fries so that the viscosity of the batter solution may be prevented not only from lowering over a long period but from remarkably changing accompanying change of the amount of use while improving workability and mouth feeling by adding a specified soybean edible fiber to a batter composition. CONSTITUTION:The viscosity of a batter solution for fries is stabilized by adding preferably 4-40wt.% soybean edible fiber having a size of 100 mesh complete through on Tyler mesh base and containing <=1wt.% lipid to a batter composition mainly composed of soft wheat flour, etc. |
