| 摘要 |
PROBLEM TO BE SOLVED: To provide a stable manufacturing method of pop over or chou puff-like hollow puffed foods.SOLUTION: Hollow puffed foods have pores sufficiently without variation of swelling conditions by mixing and firing a raw material containing low fat soybean milk, wheat flour and egg. Especially it is preferable to use low fat soybean mill having lipid content of 40 wt.% or less based protein content and blending ratio is preferably 100 to 400 pts.wt. for the low fat soybean milk and 80 to 200 pts.wt. for egg per 100 pts.mass of the wheat flour.SELECTED DRAWING: None |
