Method for manufacturing baked confectionery

Disclosed is a method for manufacturing baked confectionery, said method being characterized by causing a baked confectionery having water activity of at most 0.4 to absorb moisture such that the water activity increases to between 0.6 and 0.8, inclusive, and also characterized in that the baked con...

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Bibliographische Detailangaben
Hauptverfasser:	IWANAMI, HIROMITSU, WATABE, KOUKI, YAMAKAWA, TADANORI
Format:	Patent
Sprache:	chi ; 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:	Disclosed is a method for manufacturing baked confectionery, said method being characterized by causing a baked confectionery having water activity of at most 0.4 to absorb moisture such that the water activity increases to between 0.6 and 0.8, inclusive, and also characterized in that the baked confectionery contains glucose, isomaltooligosaccharide, or a combination thereof.