小麦粉含有流動生地の製造方法
- 专利权人:
- 日清製粉株式会社
- 发明人:
- 津田 恭征,長井 孝雄,秋草 伸吾,松岡 芳宏,豊田 肇
- 申请号：
- JP2009035793
- 公开号：
- JP4995851B2
- 申请日:
- 2009.02.18
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a method for producing a flour-containing fluid dough providing good operability without stickiness and brittleness of the dough at cooking, and providing a flour-containing food product preventing the reduction of the texture with time after the cooking or the reduction of the texture when reheated by a microwave oven, keeping the light texture having good biting feeling and meltability in the mouth nearly equal to that just after the cooking, hardly causing greasy feeling and threading, and having good flavor without acidity and harsh taste.
SOLUTION: The method for producing the flour-containing fluid dough includes regulating the pH of the fluid dough (excluding the dough for the skin of egg roll) obtained from grain flour raw material consisting essentially of the flour within the range of pH 3.0-5.5 or the range of 8.0-10.5, and re-regulating the pH of the dough within the range of 6.0-7.5.
COPYRIGHT: (C)2010,JPO&INPIT
- 来源网站：
- 中国工程科技知识中心
