| 摘要 |
PROBLEM TO BE SOLVED: To solve a problem wherein a sufficient result has still not been obtained, although methods such as physical methods and methods for adding emulsifiers or starch have been tried to improve the volumes, textures and temporal deteriorations of the cakes during frozen or refrigerated storage. SOLUTION: The cake is characterized by containing small particle starch represented by rice starch as a raw material. Preferably, processed starch subjected to an anti-swelling treatment, an etherified or esterified anti-swelling treatment and having a swelling degree of 0.3 to 1.5 ml, preferably 0.8 to 1.4 ml, is replaced by 10 to 70 mass%, preferably 40 to 60 mass%, of wheat flour used. The obtained cake has an excellent inner texture, is wet, can well be dissolved in mouths, has a soft texture, and is improved in temporal deterioration on frozen/refrigerated storage. COPYRIGHT: (C)2006,JPO&NCIPI
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