MANUFACTURING METHOD OF BAKED CONFECTIONERY

摘要

PROBLEM TO BE SOLVED: To provide a baked confectionery having many nonuniform cavities stably maintained in the internal layer, readily meltable in the mouth, having an excellent crispy texture without flour-like taste, without requiring a special manufacturing machine and manufacturing process.SOLUTION: A transglutaminase treated whey protein or an improved material which includes the same is added to a dough for a baked confectionery, which is then baked to manufacture a baked confectionery. The addition amount of the transglutaminase treated whey protein is preferably 0.02 to 7.5 mass% relative to the powder raw material of a baked confectionery. Into the dough for a baked confectionery, 0.1 to 3.0 mass% of an expansion agent may be blended relative to the powder raw material of a baked confectionery. A fat may be also added to the improved material or the dough for a baked confectionery.