Mix for bakery food

Abstract

A premix for baked snacks contains starch and lactoprotein. Preferably, the lactoprotein is casein or a casein salt. The starch is a starch made from any one of corn, wheat, potatoes, rice, or tapioca. The baked-snack premix is suitable as a premix particularly for Tai-yaki (Japanese-style muffins containing bean jam and shaped like fish etc.), pancakes, or waffles. The baked-snack premix of the present invention can provide baked snacks having a crispy texture and provide baked snacks capable of keeping its fresh-baked texture and flavor for a long time.

Description

technical field [0001] The present invention relates to a mixture for baked goods capable of obtaining crispy baked goods, and a baked food prepared using the mixture. The mixture for baked goods of this invention is suitable especially as a mixture for taiyaki, for pancakes, or for waffles. Background technique [0002] Baked foods such as taiyaki, Imagawa-yaki, daibanyaki, dorayaki, and waffles are foods in which fillings such as fillings or butter are wrapped in a skin made of wheat flour as the main ingredient. Among them, Taiyaki, Imagawa, and Obanyaki are popular because of their crispy skin and aromatic flavor. The existing product has a crispy outer skin and a strong flavor when it is just baked, but it is not very satisfactory, and as time goes on, the mouthfeel and flavor will decline. [0003] In Patent Document 1, as a taiyaki-like food, the surface of the outer skin presents a crunchy and freshly baked texture even when it is heated in a microwave oven after b...

AI Technical Summary

Problems solved by technology

But, the mouthfeel of the puff skin that is made by this puffed food dough is soft, is not mouthfeel crunchy