| 摘要 |
Disclosed is a method for manufacturing baked confectionery, said method being characterized by causing a baked confectionery having water activity of at most 0.4 to absorb moisture such that the water activity increases to between 0.6 and 0.8, inclusive, and also characterized in that the baked confectionery contains glucose, isomaltooligosaccharide, or a combination thereof. |
