abstract |
(57) [Abstract] [PROBLEMS] To provide an additive capable of improving surface layer quality such as heat-resistant water swelling / disintegrating property and texture of a starch-based food when added to a raw material powder for a starch-based food. To do. SOLUTION: At the time of producing a starch-based food, together with water, An additive added to starch-based food material powders to improve surface quality such as heat-resistant water swelling / disintegrating properties and texture. At least one protein selected from the group consisting of gelatin, egg white, casein and gluten, and transglutaminase are essential components. |