BARLEY-POWDER-CONTAINING BAKED SWEET

[Problem] To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet is obtained by baking dough containing at least one ingredient...

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Bibliographische Detailangaben
Hauptverfasser:	HORIUCHI, YUDAI, KANEKO, YOSHITSUGU, OHGUCHI, YASUSHI, KOMATSU, ICHIRO, DAIMON, TETSUSHI, ETO, KOJI
Format:	Patent
Sprache:	eng ; fre ; jpn
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 provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet is obtained by baking dough containing at least one ingredient selected from the group consisting of egg white, milk protein, collagen, and dextrin. L'invention concerne une confiserie cuite pouvant être produite en grandes quantités et qui est obtenue en cuisant une pâte contenant de la poudre d'orge, dans laquelle les augmentations de viscosité de ladite pâte sont efficacement réduites. Cette confiserie cuite est obtenue en cuisant une pâte contenant au moins un ingrédient choisi dans l'ensemble consistant en blanc d'œuf, protéine de lait, collagène et dextrine.