PURPOSE: To obtain a high-quality product having soft palatability, good melt in the mouth, fineness, increased specific volume and good taste by whipping dough until a specific volume of dough becomes ≥ a specific value.
CONSTITUTION: Dough is whipped until a specific volume ratio of dough becomes ≥1.4ml/g or 0.5-20 pts.wt. emulsifying agent selected from a glycerol fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid and a phospholipid is added to 100 pts.wt. total amount of wheat flour and saccharide and whipped or 0.5-50 pts.wt. of the emulsifying agent having a liquid crystal structure is added to 100 pts.wt. total amount of wheat flour and saccharide and whipped and the raw material is baked to give the objective product.
KANEJIMA EMIKO
YASUMURA DAISUKE
MAEDA HIDEO
