Title:
FROZEN CHOUX DOUGH AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JPH1156220
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To improve the preservability of frozen choux dough, prevent the quality deterioration attributable to long storage and thereby increase water retainability of the coating after baking. SOLUTION: Frozen choux dough composed of wheat flour, oil and fat, egg, water, an expander and glucomannan. A method for producing frozen choux dough comprising a process for preparing choux dough by compounding a choux dough compound composed of wheat flour, oil and fat, egg, water and an expander with glucomannan, a process for forming the dough into a specific size and a subsequent process for freezing this dough.
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Inventors:
ARIYOSHI TOSHISHIGE
FUJIMOTO TAKAKO
FUJIMOTO TAKAKO
Application Number:
JP22556097A
Publication Date:
March 02, 1999
Filing Date:
August 08, 1997
Export Citation:
Assignee:
KUMAMOTO SEIFUN KK
International Classes:
A21D2/02; A21D2/16; A21D2/18; A21D2/34; A21D6/00; A21D10/02; (IPC1-7): A21D6/00; A21D2/02; A21D2/16; A21D2/18; A21D2/34; A21D10/02
Attorney, Agent or Firm:
Nobuyasu Adachi (1 person outside)