| abstract |
An object of the present invention is to provide a dough for baked confectionery, which is stabilized in foaming. A foam for baked confectionery for producing baked confectionery by baking the foamed dough, wherein at least 20% by weight of the total sweetener component contained in the dough is a sugar alcohol. A sweetener, wherein the total sugar alcohol sweetener comprises, based on solids, 55 to 100% by weight of α-D-glucopyranosyl-1,6-sorbitol and 45 to 0% by weight of α-D-glucopyranosyl-1,1- Dough for baked confectionery, characterized by containing mannitol and / or α-D-glucopyranosyl-1,1-sorbitol, baked confectionery obtained by baking the baked confectionery dough, and dough for baked confectionery A method for producing baked confectionery, comprising the step of baking baked confectionery. [Selection diagram] None |