DOUGH FOR LAYERED CEREAL FLOUR PUFFED FOOD, AND LAYERED CEREAL FLOUR PUFFED FOOD

摘要

An object of the present invention is to provide dough for a layered cereal flour puffed food having the soft texture and the good melting mouthfeel while having the crispy texture after the baking, provide a layered cereal flour puffed food obtained by heating and baking the dough, and moreover provide a plastic oil and fat composition suitable in the preparation of the dough. According to the present invention, dough for a layered cereal flour puffed food, including 6 to 20 mass % of triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as a constituent fatty acid is provided.