| abstract |
(57) [Summary] [PROBLEMS] To improve the preservability of frozen shoe dough, prevent deterioration in quality due to long-term storage, and enhance the moisture retention of the skin after baking. The frozen shoe dough is composed of flour, oil and fat, egg, water, leavening agent and glucomannan, and glucomannan is added to a shoe dough formulation comprising flour, oil and fat, egg, water and leavening agent. To make the dough, This is a method for producing a frozen shoe dough, which comprises the steps of forming into a predetermined size and freezing. |