| 摘要 |
PROBLEM TO BE SOLVED: To provide a baked confectionery which has stable shape retention, crispy feeling, less shape losing, and good flavor even it includes high oil.SOLUTION: There is provided a baked confectionery using cereal flour, fat, and saccharide as main raw materials. The fat is included by 60-120 mass% with respect to the cereal flour, and the fat includes triacyl glycerol having medium chain fatty acid having 6-10 carbon numbers as a constituent fatty acid by 50 mass% or more of the fat. The cereal flour is formed of one kind or two or more kinds selected from hard flour, semi-hard flour, soft flour, wheat whole grain flour, brow rice flour, rye, corn, whole fat soybean flour, defatted soybean flour, and rice flour. |
