| 摘要 |
PROBLEM TO BE SOLVED: To prepare a cookie-like food having soft and crispy palatability in the quality of a cookie as a western-style cake. SOLUTION: The compounding of 1-40% by dry weight of soybean particles based on water-containing dough of a cookie enables the obtaining of a cookie- like food having soft and crispy palatability, and further exhibits the unexpected effects that the dough has shape-holding property free from shape collapse due to baking, and the surface has excellent baked color. Accordingly, this allows the product to have new and better quality than conventional ones, and contributes to expand consumer needs and to develop confectionary industry. |
