| 摘要 |
PROBLEM TO BE SOLVED: To obtain low allergenic baked confectionery such as sponge cake, hot cake, cooky, biscuit and cracker, excellent in palate feeling and appearance by using completely no egg, no milk, and no wheat flour among five allergens and no components derived therefrom, and to provide a method for producing the baked confectionery. SOLUTION: The low allergenic baked confectionery containing no egg, no milk, no wheat flour and no components derived therefrom is obtained by baking dough containing rice powder, and based on 100 mass pts.wt. of rice powder, 30-180 mass pts.wt. of saccharides, 60-390 mass pts.wt. of soymilk and 2-90 mass pts.wt. of foaming oil and fat. The method for producing the baked confectionery is also provided. COPYRIGHT: (C)2006,JPO&NCIPI
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