TEXTURE-IMPROVING AGENT FOR HEATED CAKES AND HEATED CAKE HAVING IMPROVED TEXTURE

摘要

It is intended to provide a heated cake in which a low meltability in mouth has been improved. By using little denatured soybean proteins having been extracted with water, the meltability in mouth of a heated cake can be improved without increasing the fat content thereof or adding an emulsifier. More specifically, the texture of a heated cake can be improved by adding a texture-improving agent, which contains little denatured soybean proteins as the active ingredient, to a cake dough followed by molding, if necessary, and then heating. The heated cake thus prepared is scarcely broken because of having an elevated texture strength.