PRODUCTION OF BAKED CONFECTIONARY

PURPOSE: To obtain baked confectionery having an eating feel and flavor by adding an oil-in-water type emulsified liquid contg. nonplastic solid type oils and fats and edible materials having flavor or powdered seasoning formed by drying this emulsified liquid to baked confectionery dough and kneadi...

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Bibliographische Detailangaben
Hauptverfasser:	SHIMAKAWA TOYOHIRO, TAMURA KOICHI, ISHIDA KUNIO, HANEDA AKINAKA, TAGUCHI NOBUO
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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Beschreibung
Zusammenfassung:	PURPOSE: To obtain baked confectionery having an eating feel and flavor by adding an oil-in-water type emulsified liquid contg. nonplastic solid type oils and fats and edible materials having flavor or powdered seasoning formed by drying this emulsified liquid to baked confectionery dough and kneading this dough. CONSTITUTION: The oil-in-water type emulsified liquid contg. the oils and fats such as cacao butter and palm nucleus oil having 58 to 100 at 10 deg.C, 300 to 100 at 20 deg.C and