| 摘要 |
PURPOSE:To obtain a Japanese unbaked cake having excellent palatability and shape-retainability, by adding gelan gum to a main pastry raw material of the unbaked cake. CONSTITUTION:A main pastry material for Japanese unbaked cake such as wheat flour, rice flour, starch, etc., is added and mixed with gelan gum which is a novel polysaccharide having high acid-resistance, alkali-resistance and thermal stability. The gum is tasteless and odorless and exhibits high viscosity and gel-forming property. The sol temperature of the gum is about 90 deg.C and the gel (starting) temperature is about 35 deg.C. The amount of the gum is about <=4wt%, preferably 0.05-2.5wt% based on the whole main raw material of the pastry. |
