| 摘要 |
PURPOSE:To produce a backed confectionary having a high nutritive value and low calory, by adding water to a raw material consisting of wheat flour, soybean flour, gluten, sodium bicarbonate and common salt, mixing them, aging the resultant dough, forming the dough, adding water to the formed dough and baking the dough. CONSTITUTION:An adequate amount of water is added to a raw material consisting of 35-45% wheat flour, 15-5% soybean flour, <=5% gluten, <=1% sodium bicarbonate and <=0.9% common salt, mixed and agitated for >=15min to give a dough, which is then aged under >=90% humidity for >=20min. The aged dough is then mixed and agitated while cut in a cutter mixer and formed into a desired shape. A small amount of water is added thereto and the dough is backed at 140-160 deg.C.
|
