摘要 |
PROBLEM TO BE SOLVED: To produce a fatty composition useful for making confectionery such as a biscuit, a cookie or the like having a crispy feeling in eating and no powdery feeling, by dispersing specific α-starch in a swollen state with water into fat without emulsifying the composition. SOLUTION: This composition is produced by dispersing (pref, 1-30 wt.%) a starch containing amylopectin in a quantity of 80 wt.% or more (e.g. glutinous rice starch and/or a starch from waxy corn starch), in a swollen state with water, into fat (e.g. rapeseed oil) without emulsifying the composition. The fatty composition is suitable for kneaded dough and is pref. applied to the production of confectionery. |