JAPANESS AND WESTERNNSTYLE CAKE WITH IMPROVED QUALITY

摘要

PURPOSE:Proteolytic peptides and maltose are added to the dough for Japanese or western-style cake to prevent the change of the starch with time and lessen the reduction in elasticity and moisture retention with good texture kept. CONSTITUTION:In making Japanese or western-style cake including starch, previously 0.05-0.5wt%, based on the product, of proteolytic peptides such as collagen peptides, preferably S-containing aminoacid-free peptides, are added to the dough that has been prepared by adding water to powdery starting materials such as starch and sugar and further 10-40wt% of maltose (50-90% purity) is added to the resultant mixture. The products that are produced after the dough has been stored or has been stored after the dough was processed show lessened change in physical properties and deterioration in texture, thus giving high-quality cakes.