| abstract |
(57) [Summary] [Structure] 4 to 120 parts by weight of sugar and 0.1 to gluconodeltalactone or gluconic acid per 100 parts by weight of wheat flour. A freezing cake containing 25 parts by weight. [Effect] It does not become hard even when thawed, and the softness is maintained, and the texture is not significantly deteriorated by frozen storage. |