| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a method for producing a bakery product hardly producing bloom even if adding chocolate having high mixing ratio of SUS type triglyceride to bakery product dough followed by baking together with the dough, capable of retaining chocolate original excellent palate feeling, and having rich chocolate flavor. <P>SOLUTION: This bakery product hardly producing bloom and having excellent chocolate flavor is obtained by baking together with dough containing wheat flour and saccharide, chocolate containing cacao fat, acetylated sucrose fatty acid ester and disaturated-oleic acid type glyceride having preferably 20-24C fatty acid as constituent saturated fatty acid. <P>COPYRIGHT: (C)2008,JPO&INPIT |
