| 摘要 |
PROBLEM TO BE SOLVED: To provide baked confectionery the main raw material of which is wheat flour, and which has a softer texture even while containing insoluble dietary fibers in plenty and is excellent in both of a flavor and sweetness.SOLUTION: The baked confectionery contains: 100 parts mass of the total amount of the wheat flour and insoluble dietary fiber-containing powder; and 20-65 parts mass of both of grease having a melting point of 20°C or less and grease having a melting point of 25-50°C and satisfies the following conditions (a)-(c). The condition (a) is that when a content of the insoluble dietary fiber-containing powder is defined as A and that of the wheat flour is defined as B, B/A=50/50 to 80/20 at the mass ratio. The condition (b) is that when the content of the grease having a melting point of 25-50°C is defined as C and that of the grease having a melting point 20°C or less is defined as D, D/C=1/7 to 7/1 at the mass ratio. The condition (c) is that the content of gliadin is 2.4 or larger mass%. |
