| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a bakery, which supplies a bakery such as baked confectioneries and bread with delicate sweetness, soft texture, crispy texture and good meltability in the mouth and suppresses a quality deterioration such as hardening with time during circulation and preservation after baking and occurrence of dry-and-crumbly texture. SOLUTION: Bakery dough is uniformly kneaded with a specific amount of sweetened kneaded bean jam composed of cell starch derived from beans or potatoes, a saccharide and water or further an oil-in-water type emulsion containing a specific amount of egg yolk and/or trehalose-containing sweetened kneaded bean jam to simply achieve softening and aging prevention of bakery. A bakery is produced from an additive-free material that matches recent relief and safety inclination and eliminates an additive. COPYRIGHT: (C)2011,JPO&INPIT
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