| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for easily and quickly producing confectionery dough and a confectionery with high reproducibility, in response to the diversification of confectionery production and breadmaking for obtaining a novel confectionery having an appearance of a dome shape and glutinous sensation similar to that of pao de queijo, when consumed, and voids which can be filled with a filling material and a confectionery dough for producing the same. SOLUTION: In the method for producing the confectionery dough, the confectionery dough contains a water-in-oil type emulsion and a processed starch and characterized by being prepared, in which the contact temperature of the water-in-oil type emulsion and the processed starch containing a pregelatinized starch is the melting point of the liquid phase of the water in oil-type emulsion + 5°C or higher, and the dough is heated. COPYRIGHT: (C)2009,JPO&INPIT
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