Title:
DOUGH FOR BAKED SWEETS AND BAKED SWEET
Document Type and Number:
Japanese Patent JP2021094009
Kind Code:
A
Abstract:
To provide a baked sweet that resists being shrunk when baked, and shows little change in a texture with time.SOLUTION: A dough for baked sweets contains, based on grain flour 100 pts.mass, an oil and fat composition of 45-85 pts.mass, carbohydrate of 15-55 pts.mass, and an egg of 5-25 pts.mass. The dough for baked sweets has hardness of 33-55N or more at 20°C when measured with a rheometer (plunger: diameter 30 mm, height 8 mm) at a measurement rate of 1 mm/sec. In the dough for baked sweets, the grain flour is wheat flour, the carbohydrate is sugar, and the egg is whole egg, yolk or egg white. The oil and fat composition is margarine, fat spread or shortening, containing the oil and fat that satisfies the following (a) to (e) conditions: (a) the same contains X3 of 20-50 mass%, (b) C40-54 X3/X3 is 0.7 or more, (c) the same contains X2U of 5-35 mass%, (d) the same contains XU2 of 10-30 mass%, (e) the same contains U3 of 10-35 mass%, where X: C8-18 saturated fatty acid, U: C18 unsaturated fatty acid.SELECTED DRAWING: None
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Inventors:
SAKURAZAWA CHIAKI
SAKURADA YOSHIO
SAKURADA YOSHIO
Application Number:
JP2020085938A
Publication Date:
June 24, 2021
Filing Date:
May 15, 2020
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A21D2/16; A21D13/32; A21D13/80