GROUND MATERIAL OF GRAINS FOR CAKE

摘要

PROBLEM TO BE SOLVED: To obtain light cakes having good crispness and good texture and taste and rich in variation and having stimulation and good teeth touch by blending durum wheat semolina having a specific particle diameter or above. SOLUTION: Cakes are produced by using a grain ground material (mixture) for cakes containing >=30wt.%, preferably 30-50wt.% durum wheat semolina having >=350μm grain diameter. Cakes such as cookie, biscuit and butter cake excellent in texture and taste and having no excess stickiness even when the oil and fat content is smaller than usual oil and fat content can be obtained by using the material.