| 摘要 |
PROBLEM TO BE SOLVED: To provide a biscuit which likes cereal food products, having preferable flavor and palate feeling in eating directly or after dipping in milk. SOLUTION: This soft-biscuit comprises (1) 5.2-10.5 wt.% of total protein content and≥2.4 wt.% of gluten based protein, or (2) 10.5-20 wt.% of total protein and≥0.8 wt.% of the gluten based protein, wherein the gluten based protein comprises active gluten and a protein forming the active gluten, and the content of fats and oils in the dough is≥15 wt.%. COPYRIGHT: (C)2005,JPO&NCIPI
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