Crepe mix, the crepe batter and

摘要

PPROBLEM TO BE SOLVED: To provide a crepe mix and a crepe batter, with which crepe keeping moist texture and having good taste, shape, and having freezing resistance can be obtained easily even when frozen and thawed. PSOLUTION: The crepe mix includes hard wheat flour and wet-heat-treated wheat flour having ≥12.5% and ≤30% pregelatinized degree and having ≥1 Pa s and ≤10 Pa s viscosity when water in an amount of 300 mass% based on the floor is added to the floor. The crepe batter is obtained by mixing hard wheat flour with wet-heat-treated wheat flour, which has ≥12.5% to ≤30% pregelatinized degree and ≥1 Pa s to ≤10 Pa s viscosity when water in an amount of 300 mass% based on the floor is added to the floor, saccharides and water or cow milk. PCOPYRIGHT: (C)2009,JPO&INPIT