| 摘要 |
PROBLEM TO BE SOLVED: To provide baked confectionery dough whose surface is little in roughness and shrinkage, which well swells on baking and can provide non-oily baked confectionery excellent in texture.SOLUTION: The baked confectionery dough contains an organic acid monoglyceride, an emulsifying agent, and a saccharide. The organic acid monoglyceride preferably forms a lamella structure, and the emulsifying agent preferably employs a sucrose fatty acid ester and/or a polyglycerol fatty acid ester. The saccharide preferably employs an oligosaccharide. Baked confectionery, such as cookie or biscuit, is produced from the baked confectionery dough. |
