Title:
PRODUCTION METHOD OF BAKED CONFECTIONERY
Document Type and Number:
Japanese Patent JP2023104775
Kind Code:
A
Abstract:
To provide a production method of baked confectionery, the method including a step of baking dough containing protein, fats and oils, and saccharides as main materials, the method capable of reducing hardness of the dough and improving a texture of the baked confectionery obtained.SOLUTION: A production method of baked confectionery includes a step of baking dough containing protein, fats and oils, and saccharides as main materials, where the dough has one or more selected from the following components (A), (B), and (C) added thereto: (A) polyglycerol unsaturated fatty acid ester in which an average degree of polymerization of polyglycerol is 2-5; (B) sorbitan unsaturated fatty acid ester; and (C) lecithin.SELECTED DRAWING: None
Inventors:
SASE NAOMI
Application Number:
JP2022005968A
Publication Date:
July 28, 2023
Filing Date:
January 18, 2022
Export Citation:
Assignee:
RIKEN VITAMIN CO
International Classes:
A21D2/08; A21D2/16; A21D2/18; A21D2/26; A21D2/32; A21D13/00
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