| 摘要 |
PROBLEM TO BE SOLVED: To provide a rusk-like reheated bakery product that is a rusk using a cake instead of French bread and prevents damage during storage and in the stage of distribution and has a sufficient hardness in spite of having excellent melt in the mouth, low oily feeling and light texture. SOLUTION: The rusk-like reheated bakery product is obtained by using a cake prepared by baking sponge cake dough having egg yolk mixed in an amount of less than 40 pts.mass based on 100 pts.mass of starch. COPYRIGHT: (C)2011,JPO&INPIT
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