A taro-based filled-dough product

Abstract

A filled-dough product includes a filling and a dough wrapping enclosing the filling. The dough wrapping has a dough composition including taro and optionally a starch-rich tuber together on a dry basis in an amount from 4% to 6% by weight of the dough composition. The dough composition further includes tapioca starch in an amount from 15% to 25% by weight of the dough composition, waxy maize starch in an amount from 25% to 35% by weight of the dough composition, pregelatinized hydroxypropyl distarch phosphate in an amount from 1% to 3% by weight of the dough composition, and water in an amount of up to 55% by weight of the dough composition.