| 摘要 |
A breakfast pastry of high moisture, excellent shelf life and product stability, high flavor impact and which is notably resistant to deterioration at the interface of cooked dough and filling, comprising: a cooked dough shell encasing an interior filling, said cooked dough having a flaky exterior surface, and at the same time a bready well developed interior cell structure which is stable at its most interior surface with respect to its area of contact with said interior filling, said filling comprising a pastry filling have a viscosity of from about 20,000 cps to about 60,000 cps, a starch content of from about 2.5% to about 8% by weight, a gum content of from about 0.1% to about .4% by weight, a pH of from about 2.8 to about 7.5, and a total moisture content of from about 30% to about 50% by weight. The invention further extends to such a filling and to such a dough pad. |
