Title:
METHOD OF PRODUCING BAKED CONFECTIONERY DOUGH
Document Type and Number:
Japanese Patent JP2022128888
Kind Code:
A
Abstract:
To provide baked confectionery having hard food texture on an outer phase but soft and moist food texture on an inner phase, and having good preservative properties.SOLUTION: There is provided a method of producing baked confectionery dough in which aqueous raw materials are added to starch dough containing oil and fat and gelatinized starch, and after they are mixed, non-gelatinized starch is added and mixed. Preferably, the content of gelatinized starch in the baked confectionery dough is larger than the content of non-gelatinized starch.SELECTED DRAWING: None
Inventors:
OGURA MINORU
Application Number:
JP2021027346A
Publication Date:
September 05, 2022
Filing Date:
February 24, 2021
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A21D13/80; A21D2/18
Attorney, Agent or Firm:
Michiharu Soga
Kajinami order
Kazuhiro Oya
Saori Sato
Kajinami order
Kazuhiro Oya
Saori Sato