| abstract |
(57) [Summary] [Purpose] The product value is not impaired due to browning of baked confectionery products, the texture of the product is good, and strong flour can also be used, which improves workability in manufacturing. To provide a method for producing baked confectionery which can improve productivity. [Structure] In the production of baked confectionery, a method for producing baked confectionery, which uses as a raw material one obtained by substituting 30% or more of a saccharide with a branched oligosaccharide, and a raw material containing a branched oligosaccharide and an isomerized liquid sugar as a saccharide. Is a method for producing baked confectionery. |