Title:
CAKE DOUGH AND CAKE
Document Type and Number:
Japanese Patent JP2023050193
Kind Code:
A
Abstract:
To provide cake dough which achieves both a moist feeling and a good food texture, and cake obtained by baking the cake dough.SOLUTION: Cake dough contains egg of 24-46 mass% and an oil and fat composition comprising medium-chain fatty acid triglyceride and an oil and fat component of 8-26 mass%, in which the content of the medium-chain fatty acid triglyceride is 3.5-90 pts.mass relative to the oil and fat composition of 100 pts.mass. The cake dough further contains grain flour of 14-30 mass%. The cake dough is provided in which the content of the medium-chain fatty acid triglyceride is 1-7 mass%.SELECTED DRAWING: None
Inventors:
HAZOME YOSHIMUNE
SUZUKI YUTA
SUZUKI YUTA
Application Number:
JP2022156862A
Publication Date:
April 10, 2023
Filing Date:
September 29, 2022
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A21D2/16; A21D13/00