| 摘要 |
PURPOSE:To produce baked bread or baked cake containing a chocolate block keeping its original shape, by using a chocolate block containing starch, soya protein or bean curd refuse powder and an oil or fat having a melting point of >=50 deg.C and containing >=30C fatty acid in constituent fatty acids. CONSTITUTION:A bakery product containing a chocolate block can be produced by using a chocolate block containing (A) 0.2-0.7wt% oil or fat having a melting point of >=50 deg.C and containing a >=20C fatty acid in the constituent fatty acids and (B) 2-25wt% one or more components selected from starch, soya protein and bean curd refuse powder. The bakery product produced therefrom contains the chocolate block keeping its texture and can be sliced with an edge without causing adhesion of chocolate to the edge. |
