WHOLE FAT SOYBEAN FLOUR AND CAKE USING WHOLE FAT SOYBEAN FLOUR

摘要

PROBLEM TO BE SOLVED: To provide whole fat soybean flour which, by being used as a raw material of cake, can improve its texture, and to provide a method for producing chiffon cake having good swelling and a moist texture, and pound cake which does not easily crumble and, moreover, has a soft feeling and a moist feeling.SOLUTION: Provided is whole fat soybean flour having: a maximum frequency of 5% or less in its particle size distribution; a particle size (15% particle size) of 15 to 30 μm at a cumulative frequency of 15% from the small side of particle size distribution; and a particle size (85% particle size) of 150 to 200 μm at a cumulative frequency of 85% from the small side of particle size distribution. Also provided is cake using the whole fat soybean flour as a raw material.SELECTED DRAWING: Figure 3