| 摘要 |
PROBLEM TO BE SOLVED: To provide a confectionery having unconventionally remarkably enhanced crispy clear-cut and mouth digestion, dough for the confectionery and a manufacturing method with reduced complexity of production processes without needs for extremely shortening operative time of a used enzyme or extremely lowering operative temperature.SOLUTION: There are provided dough for confectionery containing 6 to 11 pts.wt. of protein derived from cereal and 6 to 25 pts.wt. of oil and fat based on 100 pts.wt. of grain flour in the dough, protease derived from mold of 1800 to 26000 U per 100 g of the grain flour, protease derived from plants and/or derived from bacteria of total 1750 to 16500 U per 100 g of the grain flour and having moisture content in the whole dough of 18 to 32 wt.% and a confectionery made by heat cooking the dough.SELECTED DRAWING: None |
