| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide baked confectioneries hardly causing cracks. Ž<P>SOLUTION: The cracking can be prevented by adding glycerol to a composition for the baked confectioneries. The glycerol for a food is only used for the purpose as a humectant for the food having a large water content of ≥10% except the case used in the application as a base agent for a fragrant raw material or the like. The cracking is prevented by formulating 1.0-7.0% of glycerol in the baked confectionery having a water content of <10%. Ž<P>COPYRIGHT: (C)2010,JPO&INPIT Ž
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