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PRODUCTION OF DOUGH OF OKONOMIYAKI (UNSWEETENED PAN CAKE CONTAINING SHRIMP, BIT OF VEGETABLE, ETC., IN JAPANESE COOKING)
PRODUCTION OF DOUGH OF OKONOMIYAKI (UNSWEETENED PAN CAKE CONTAINING SHRIMP, BIT OF VEGETABLE, ETC., IN JAPANESE COOKING)
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机译:在日本料理中制作出的薄脆饼(含虾仁,蔬菜等)的未煮熟的松饼
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摘要
PURPOSE:To obtain OKONOMIYAKI having excellent fragrance, texture, color, etc., by improving dough of OKONOMIYAKI because a method how making dough is most influential on flavor in OKONOMIYAKI. CONSTITUTION:In preparing a kneaded material by blending wheat flour with water, when the amount of water is 40-75 pts.wt. based on 100 pts.wt. wheat flour, the kneaded material is made into dough without being processed into batter, a network structure of wheat gluten is formed and wheat starch exists in a state embedded between the network structure of gluten. When the dough is hydrolyzed with a starch-hydrolyzing enzyme and added to dough for OKONOMIYAKI, a dough for OKONOMIYAKI having excellent water retention, wetting properties and fat retention is obtained.
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