To obtain a dough composition for foam-including food, containing two or more kinds of barley flour as main raw materials, providing a large magnification rate in fermentation and a volume after baking, and having excellent foamability and viscoelasticity; and to provide the foam-including food obtained therefrom.
The subject barley flour composition for the foam-including food is obtained by formulating a yeast, water and an assistant component for the foam-including food with the barley flour as a main component. The burley flour is obtained by blending the burley flour A of at least one kind having 80-300 mPa s viscosity with the burley flour of at least one kind having 8,000-20,000 mPa s viscosity measured in the condition described in the specification in a proportion (by weight) satisfying the relation of A:B=(75:25) to (99:1). The viscosity of the dough obtained by mixing and kneading the composition at 0.1 sec-1 shear rate is 1×102 to 9×104 Pa s.
ENDO KOJI
POWDER TECHNO CORP KK
Takashi Ishida
Tetsuji Koga
Masaya Nishiyama