To provide a method for obtaining fried breads or a croquette slightly absorbing oil when fried without losing a crispy texture with time after frying.
The method for improving the texture of the fried breads comprises adding a high amylose-containing starch (≥30 mass% of amylose content) subjected to a wet heat treatment in an amount of 3-15 mass% based on raw material powder to the raw material powder, preparing dough for the fried breads and producing the fried breads using the dough for the fried breads. Furthermore, the method for improving the texture of the croquette comprises adding the high-amylose containing starch (≥30 mass% of amylose content) subjected to the wet heat treatment in an amount of 1-10 mass% based on mash to the mash, preparing an ingredient material of the croquette and producing the croquette using the ingredient material.
KONO HIROSHIGE
Eishiro Higuchi
Harumi Miyamoto