| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide baked confectioneries having a dissolving feel in the mouth and a moist feel, maintained with time. <P>SOLUTION: The baked confectionery is produced using the grain powder composition for confectionery containing (A) wheat flour, (B) an gelatinized modified starch, and (C) wheat protein, wherein a mass ratio of (A)/(B) is 55/45 to 85/15, and a content of (C) is 0.5 to 4 pts.mass with respect to the total 100 pts.mass of (A) and (B). <P>COPYRIGHT: (C)2010,JPO&INPIT |
