| 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 production method therefor without needs for extremely shortening operative time of a used enzyme or extremely lowering operative temperature and to shorten manufacturing time without complexity of production processes.SOLUTION: A confectionery is made by heat cooking 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 2000 to 26000 U per 100 g of the grain flour and containing moisture content of 18 to 32 wt.% in the whole dough.SELECTED DRAWING: None |
