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JAM FOR BAKING BEAN JAM PACKING, BEAN JAM PACKING DOUGH, BAKERY PRODUCT, METHOD FOR PRODUCING JAM FOR BAKING BEAN JAM PACKING, AND METHOD FOR IMPROVING MOIST FEELING OF BAKERY PRODUCT
JAM FOR BAKING BEAN JAM PACKING, BEAN JAM PACKING DOUGH, BAKERY PRODUCT, METHOD FOR PRODUCING JAM FOR BAKING BEAN JAM PACKING, AND METHOD FOR IMPROVING MOIST FEELING OF BAKERY PRODUCT
To provide a bakery product which can be baked in short time and is highly preservable and which is soft and moist and has crispy feeling.SOLUTION: A bakery product prepared by baking a bean jam packing dough obtained by packing jam for baking bean jam packing with a bakery dough, characterized in having a fat content of 2 to 20 mass%. The jam for baking bean jam packing has preferably a Brix value of exceeding 60%. The fat has preferably SFC (solid fat content) of 80% or less of a reference SFC at 25°C, wherein it is measured after melting the fat at 60°C and then holding it at 25°C for 100 minutes.SELECTED DRAWING: None
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