METHOD FOR MAKING CAKES

METHOD FOR MAKING CAKES

PROBLEM TO BE SOLVED: To provide cakes excellent in palate feeling such as melting feeling, moist feeling and crisp feeling in the mouth without generating dents in baked dough after having been baked, and having a large specific volume (volume) by blending egg yolk and water in high rates. SOLUTION...

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Bibliographische Detailangaben
Hauptverfasser: HIGASHI MAKOTO, OGIWARA SHINICHI, UETOKO AKIHIRO, SHIMOKUBO KEN, UCHIKOSHI MASANOBU
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:PROBLEM TO BE SOLVED: To provide cakes excellent in palate feeling such as melting feeling, moist feeling and crisp feeling in the mouth without generating dents in baked dough after having been baked, and having a large specific volume (volume) by blending egg yolk and water in high rates. SOLUTION: A dough containing 300-500 pts.mass water, 50-150 pts.mass oil-and-fat containing 10-90 mass% diacylglycerol and 45-200 pts.mass egg yolk in a dry base, based on 100 pts.mass (dried pts.mass) cereal flour, wherein 30-100 mass% starch out of that in the cereal flour has been pregelatinized by a hot water-kneading production method, is prepared and the cakes are produced by baking the same. COPYRIGHT: (C)2011,JPO&INPIT