Title:
BAKED CONFECTIONERY, FOOD COMPOSITION, MOISTURE TRANSFERENCE INHIBITOR AND MOISTURE TRANSFERENCE INHIBITION METHOD
Document Type and Number:
Japanese Patent JP2019047753
Kind Code:
A
Abstract:
To provide a baked confectionery of which moisture transference is inhibited and which has an excellent texture.SOLUTION: A baked confectionery is provided that comprises at least one kind selected from a group consisting of grain flour and starch, and a calcium compound and said calcium compound is at least one kind selected from a group consisting of calcium silicate, silicon dioxide and diatomite and the silicon compound is contained by 0.01-5 wt% based on the baked confectionery solid content.SELECTED DRAWING: None
Inventors:
HASEGAWA MORITAKA
Application Number:
JP2017173919A
Publication Date:
March 28, 2019
Filing Date:
September 11, 2017
Export Citation:
Assignee:
EZAKI GLICO CO
International Classes:
A21D13/34; A21D2/02; A23G9/04
Attorney, Agent or Firm:
Patent Business Corporation Saegusa International Patent Office