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Choux pastry and its manufacturing method and choux pastry oil and fat composition and choux pastry manufacturing method
Choux pastry and its manufacturing method and choux pastry oil and fat composition and choux pastry manufacturing method
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机译:泡芙糕点及其制造方法,泡芙糕点油脂组成和泡芙糕点的制造方法
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摘要
PROBLEM TO BE SOLVED: To provide: a shoe dough that has little change in physical properties with time after making of the dough, and in which the baked product has a good appearance, has a good melting in the mouth, and has a moist and fluffy feeling; a method for producing the same; an oil/fat composition for shoe; and a method for producing shoe shell.SOLUTION: The shoe dough of the present invention is characterized in containing: hydroxypropyl methylcellulose and an oil/fat having a content of oleic acid bonded to the 2-position of the triglyceride of 10 to 60 mass% with respect to the mass of the whole fatty acids bonded to the 2-position of the triglyceride.SELECTED DRAWING: None
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