QUALITY IMPROVER FOR CREAM PUFF PASTRY, AND CREAM PUFF PASTRY

摘要

PPROBLEM TO BE SOLVED: To obtain a quality improver enabling cream puff pastry to have clear and crisp texture and a hardness suitable for filling the pastry with filling, and to sustain the clear and crisp texture after filling with the filling; and to provide the cream puff pastry having the properties. PSOLUTION: The quality improver for the cream puff pastry comprises an egg shell powder. The cream puff pastry contains 0.2-5% egg shell powder based on the dried weight of the whole cream puff pastry. PCOPYRIGHT: (C)2006,JPO&NCIPI