| 摘要 |
PROBLEM TO BE SOLVED: To provide butter cakes having a good texture with the same shortness feeling and moist feeling as those of conventional butter cakes without using water-in-oil type oils and fats such as butter, margarines and shortenings containing trans fatty acids and to provide a method for producing the butter cakes. SOLUTION: The method for producing the butter cakes is carried out by using an oil-in-water type emulsion in place of the water-in-oil type oils and fats in the method for producing the butter cakes using a main ingredient raw material composed of wheat flour, the water-in-oil type oils and fats, eggs, sugars and baking powder and a flavoring raw material. The butter cakes are produced by the method. COPYRIGHT: (C)2007,JPO&INPIT
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