BAKED CONFECTIONARY USING LOWER ALLERGENIC WHEAT AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a baked confectionary by a conventional method using lower allergenic wheat flour (flour brought to be lower allergenic) having extremely low process ability. ;SOLUTION: This baked confectionary is provided by using lower allergenic wheat flour blended with α starch (pregelatinized starch) and non α starch. In a method for producing the baked confectionary using lower allergenic wheat flour, α starch and non α starch are specifically blended. The α starch is blended to have 1-10% content based on the dry weigh and 5-30% total content of the αstarch and the non α starch based on the dry weight. This baked confectionary is characterized in that the lower allergenic wheat flour is used without using eggs.;COPYRIGHT: (C)2001,JPO