GRAIN FLOUR DOUGH TO BE IN FERMENTATION PROCESS AND BAKED GRAIN FLOUR PRODUCT

摘要

PROBLEM TO BE SOLVED: To provide choux dough or choux case which has new flavor, texture and shape, especially the shape in which a big hollow observed in and characteristic to the inner layer of the conventional choux case can not be easily created, by reducing and controlling the abnormality in the appearance of choux dough, and the method for producing the same.;SOLUTION: By baking grain flour dough obtained by presenting to the fermentation step under the condition that 60 wt.% or more of the grain flour of all blended in the dough has been subjected to a pregelatinization treatment, baked grain flour product is produced, especially choux case in which the abnormality in the appearance of choux dough is reduced and controlled, and, in addition, in which new flavor, texture and shape are created. Especially, the shape of the choux case, in which a big hollow in the inner layer can not be easily created, is characteristic in appearance.;COPYRIGHT: (C)2012,JPO&INPIT