| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a baked confectionery, comprising adding an organic acid to a solution containing an isolated whey protein product and then heating the mixture, by which the baked confectionary having improved foam stability, excellent appearance, excellent texture, and excellent flavor is obtained without being affected by a protein content, pH, a salt balance, a lipid content, and so forth which are originated from the isolated whey protein product as a raw material. SOLUTION: This method for producing the bubble-containing baked confectionery comprises (a) a step of dissolving at least an isolated whey protein product and an organic acid in water, heating the mixture, and adjusting the turbidity of the mixture to an absorbance of 3.9 to 6.5 at 420 nm, (b) a step of cooling the treated mixture, (c) a step of bubbling the mixture itself obtained in the step (b) or its mixture with other raw materials for the baked confectionery, (d) a step of charging the mixture obtained in the step (c) into a heat- resistance container in a prescribed amount, and (e) a step of baking the mixture charged into the container in an oven.
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