| 摘要 |
PURPOSE:To prepare a baked confection having a low calorie, containing abundant dietary fibers and having the same texture and appearance as those of conventional biscuits, cookies, etc., by adding insoluble dietary fibers and water- soluble dietary fibers to wheat flour as basic raw materials. CONSTITUTION:100 pts.wt. of basic raw material comprising (A) 20-50 pts.wt. of dietary fibers (e.g. a 3:1-1:2 mixture of insoluble dietary fibers such as cellulose and water-soluble fibers such as enzyme-decomposed galactomannan and (B) 50-80 pts.wt. of wheat flour, are mixed with (C) 5-100 pts.wt. of a saccharide, (D) 20-80 pts.wt. of fats and oils and, if necessary, egg, milk, dried milk, seasoning, an expanding agent, water, etc. The dough thus prepared is molded and subsequently baked to provide a low calorie baked confection. |
