METHOD FOR PRODUCING DOUGH SHAPABLE WITH HIGH WATER CONTENT AND NEVER GETTING OUT OF SHAPE, JAPANESE OR WESTERN CAKE MADE FROM THE SAME, AND METHOD FOR PRODUCING THE CAKE

摘要

PROBLEM TO BE SOLVED: To provide a method for producing shapable cake dough using starch or grain flour as the raw material, high in a water content of >=50 wt.%, never getting out of shape and excellent in the texture. SOLUTION: This method comprises bringing starch or grain flour into an aqueous suspension followed by hearting while stirring to make the resultant suspension into a gel-like form through swelling the glucidic particles thereof, and then adjusting the resultant dough to a water content of 50-80 wt.% so as to be shapable through adding starch or grain flour thereto followed by kneading to finish the dough.