| 摘要 |
Instant buns were prepd. by treating them in oil bath. Thus, wheat powder 30, salt 0.3, water 10 Kg, and other materials were mixed and rolled to form bun covers. A dried bun stuffing was filled in bun cover to shape the buns. The shaped buns were treated in oil bath at 115≦̸C for 70 sec. and later at 135≦̸C for 50 sec. The treated buns were cooled and wrapped by conventional method to give final prepns. Moisture content of bun cover was 30-35% and the remaining moisture content of buns was 5.1%, after treatment. |
