| abstract |
(57) [Summary] [Problem] To provide a pizza crust with excellent flavor, which has less shrinkage during cooking, has less movement and adsorption of moisture, and has a completely new crispy texture. SOLUTION: A curdlan is formed by a conventional method by adding 0.2 to 4 parts by weight of cardrane and other general-purpose components to 100 parts by weight of flour. The obtained crust has a small shrinkage during heating and cooking after storage for a long time, has a small movement and adsorption of water, and has a good fluffy, light, crisp and dry texture. |