초록 ▼

This invention provides a packed semi-prepared dough for baked confectionery having good taste and pleasing texture, which can be easily prepared in households without special skill and can be stored over long periods. The semi-prepared dough is prepared by charging a dough having a dough hardness o

This invention provides a packed semi-prepared dough for baked confectionery having good taste and pleasing texture, which can be easily prepared in households without special skill and can be stored over long periods. The semi-prepared dough is prepared by charging a dough having a dough hardness of 18 to 470 BU into a heat-resistant packaging container and then preliminary heat-treating it after the container is sealed.

대표청구항 ▼

A process for preparing a packaged dough for a baked confectionery, which comprises the steps of: preparing a dough having a dough hardness of 30 to 300 BU from a composition comprising 10-60% by weight of flour, 0-10% by weight of starch, 0-40% by weight of sugars, 0-42% by weight of egg, 10-36% by

A process for preparing a packaged dough for a baked confectionery, which comprises the steps of: preparing a dough having a dough hardness of 30 to 300 BU from a composition comprising 10-60% by weight of flour, 0-10% by weight of starch, 0-40% by weight of sugars, 0-42% by weight of egg, 10-36% by weight of oil and fat, and 10-29% by weight of water, charging the dough into a heat-resistant packaging container, hermetically sealing the container, and subjecting it to a preliminary heat-treatment by the steam boiling method or the boiling water method at a temperature of 60°to 135°C. for 30 seconds to 90 minutes after the container is sealed whereby the dough is rendered semi-prepared and acquires physical properties of viscoelasticity, stickiness, and hardness which are suitable for shaping the dough and whereby the dough does not stick to a cutter when it is cut.