MANUFACTURING METHOD OF BAKED CONFECTIONERY

PROBLEM TO BE SOLVED: To provide a baked confectionery having many nonuniform cavities stably maintained in the internal layer, readily meltable in the mouth, having an excellent crispy texture without flour-like taste, without requiring a special manufacturing machine and manufacturing process.SOLU...

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Bibliographische Detailangaben
Hauptverfasser:	KODAMA KAYO, MURAKAWA KENTARO, IIOKA HIROYUKI, SAKURAI NOBUHIRO, YOSHIDA AKIHIKO, SUZUKI KEIICHI, HORIKOSHI CHIE
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a baked confectionery having many nonuniform cavities stably maintained in the internal layer, readily meltable in the mouth, having an excellent crispy texture without flour-like taste, without requiring a special manufacturing machine and manufacturing process.SOLUTION: A transglutaminase treated whey protein or an improved material which includes the same is added to a dough for a baked confectionery, which is then baked to manufacture a baked confectionery. The addition amount of the transglutaminase treated whey protein is preferably 0.02 to 7.5 mass% relative to the powder raw material of a baked confectionery. Into the dough for a baked confectionery, 0.1 to 3.0 mass% of an expansion agent may be blended relative to the powder raw material of a baked confectionery. A fat may be also added to the improved material or the dough for a baked confectionery.