The oil and fat constituent for tucking 45 - 100

摘要

PPROBLEM TO BE SOLVED: To provide dried frozen dough after fermentation for layered swollen foods, good in the floatation of the dough, even when the dough after fermentation is dried and then frozen, and to provide a layered swollen food good in floatation of the dough. PSOLUTION: The dried frozen dough after fermentation for layered swollen foods, which is dried frozen dough for layered swollen foods, dried and then frozen, includes 100 pts.mass of grain flour and 45 to 100 pts.mass of an added fat or fatty oil composition in the dough. The layered swollen food is produced by using the dried frozen dough for the layered swollen foods. PCOPYRIGHT: (C)2011,JPO&INPIT