Title:
PIE DOUGH AND PRODUCTION METHOD OF THE SAME
Document Type and Number:
Japanese Patent JP2023001976
Kind Code:
A
Abstract:
To provide pie dough excellent in swelling when baked even though sweetness is added thereto and a pie by solving the problem that, in a pie which is baked, especially after repeating rolling out and folding up dough and obtaining layered dough, when using saccharide such as sugar as a raw material of pie dough aiming at providing sweetness, it becomes difficult to obtain a crispy feeling typical of a pie because swelling at a time of baking is curbed.SOLUTION: The above-mentioned problem can be solved by using D-psicose being one of rare saccharides as a composition of pie dough. Specifically, the pie dough is prepared on condition that 100 pts.mass of grain flour being a raw material contains (A) the D-psicose of 0.5-20 pts.mass, (B) sugar of 10 pts.mass or less, and (C) the D-psicose of an equal amount to or a greater amount than that of the sugar, and the pie dough is baked after repeating rolling out and folding up the pie dough once or more.SELECTED DRAWING: Figure 1
Inventors:
NISHIYAMA SAKI
Application Number:
JP2021102921A
Publication Date:
January 10, 2023
Filing Date:
June 22, 2021
Export Citation:
Assignee:
MATSUTANI KAGAKU KOGYO KK
International Classes:
A21D2/18; A21D13/10