| 摘要 |
PROBLEM TO BE SOLVED: To provide a production method of baked confectionery having brittle and crisp texture and excellent meltability in the mouth, with excellent workability, even when being used in a similar production condition to a normal product.SOLUTION: A water-in-oil type emulsion composition of 100 g contains papain having a normality U and a regulated amount of saccharide, and a water-in-oil type emulsion composition having a regulated amount of water content is kneaded therein, to thereby obtain a regulated amount of the total water content in a dough for confectionery.SELECTED DRAWING: None |
