COMPOSITION FOR BAKED CONFECTIONERY WITH LOW CARBOHYDRATE, AND PRODUCT THEREFROM

COMPOSITION FOR BAKED CONFECTIONERY WITH LOW CARBOHYDRATE, AND PRODUCT THEREFROM

PROBLEM TO BE SOLVED: To provide a high-quality product of baked confectionery with restricted carbohydrates, a pancake in particular, and a composition for manufacturing the confectionery; having improved physical properties with a focus on the texture.SOLUTION: The composition includes indigestibl...

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Bibliographische Detailangaben
Hauptverfasser: MURATA SHUICHI, KUGE YOSHIHIRO, IKADA JUNICHI, DOBASHI KEISUKE, TSUNO MUNEKAZU
Format: Patent
Sprache:eng ; jpn
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 a high-quality product of baked confectionery with restricted carbohydrates, a pancake in particular, and a composition for manufacturing the confectionery; having improved physical properties with a focus on the texture.SOLUTION: The composition includes indigestible dextrin as dietary fiber, and whey powder or whey protein as a protein raw material. Preferably, the content of carbohydrates is lower than 10 wt.% of the whole components, in order to sufficiently achieve the effect of carbohydrate restriction. 【課題】糖質を制限した焼き菓子、特にはホットケーキ、並びにその製造用組成物において、食感に着目してその物性を改善し、高品質の商品を提供する。【解決手段】食物繊維として難消化性デキストリンを含み、蛋白質系原料としてホエイパウダー又はホエイ蛋白を含有することを特徴とする。糖質の含量が全成分の１０重量％を下回ることが糖質制限効果を十分に得るうえで効果的であり、好ましい。【選択図】なし