| 摘要 |
PURPOSE:To obtain the title food having crispy property and sticky texture and taste together and hardly reducing taste and texture even when the food is frozen and refrigerated by adding rice cake ground into grain and water to wheat flour, blending these ingredients and baking the blend. CONSTITUTION:Rice cake, preferably 10-150wt.% roughly ground into grain and water, preferably of 80-200wt.% are added to wheat flour and these ingredients are blended and the blend is baked to provide the aimed food. Furthermore, >=90% of grain size of rice cake ground is preferably within the range of 1-10mm. |
