Preparation of rolled japanese cracker

Abstract

Abstract PURPOSE: To obtain the title products of stable rolled state and quality easily, by rolling up Japanese crackers according to a specific process without requiring hands and enormous devices. CONSTITUTION: One side of the nonglutinous rice cake dough 2 is marked with straight or irreqular lines when the dough moisture is 25W31% at a dough temperature of 10W40°C, 19W29% at 40W70°C, or 15W21% at 70W100°C respectively, dried and roasted to give the desired Japanese crackers 3. The depth of the marking is preferably 1/3W1/4 of the dough thickness, however, 1/3 or more for one or more folded rolling. COPYRIGHT: (C)1980,JPO&Japio

Inventors

• 👤 Masahide Kitamura
• 👤 Osamu Hasegawa

Bibliographic Details