| 摘要 |
PROBLEM TO BE SOLVED: To provide a chocolate for baked food not getting discolored even if baked together with bread dough or baked confectionery dough, thus resistant to baking. SOLUTION: The chocolate for baked food is such as to be suppressed in the total of protein and ash content of non-fat milk solids to≤4.5 wt.% and contain 2-20 wt.% of starch, comprising preferably 27-40 wt.% of fat, 20-70 wt.% of saccharides,≤15 wt.% of other solids and≤5 wt.% of non-fat cacao solids. A baked food is produced by baking a combination of the chocolate with bread dough or baked confectionery dough. COPYRIGHT: (C)2004,JPO&NCIPI
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