| 摘要 |
PROBLEM TO BE SOLVED: To provide a baked confectionery having an excellent crunchy texture and capable of being easily eaten without being collapsed into pieces, in spite of using a low trans-fatty acid fat. SOLUTION: The baked confectionery obtained by baking dough containing 36 to 55 wt.% of wheat flour, 15 to 22 wt.% of sugar, and 15 to 36 wt.% of edible fat satisfies the following requirements: the content of trans fatty acid based to the content of the fats or fatty oils is 5 wt.% or less, the water content is 1.0 to 6.5 wt.%; and the breaking stress is 1,000 to 6,000 g. COPYRIGHT: (C)2011,JPO&INPIT
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