| 摘要 |
PURPOSE:To obtain OKONOMIYAKI having excellent fragrance, texture, color, etc., by improving dough of OKONOMIYAKI because a method how making dough is most influential on flavor in OKONOMIYAKI. CONSTITUTION:In preparing a kneaded material by blending wheat flour with water, when the amount of water is 40-75 pts.wt. based on 100 pts.wt. wheat flour, the kneaded material is made into dough without being processed into batter, a network structure of wheat gluten is formed and wheat starch exists in a state embedded between the network structure of gluten. When the dough is hydrolyzed with a starch-hydrolyzing enzyme and added to dough for OKONOMIYAKI, a dough for OKONOMIYAKI having excellent water retention, wetting properties and fat retention is obtained. |
