PROBLEM TO BE SOLVED: To provide baked confectionery which is excellent in a flavor and a production suitability while containing a lot of insoluble dietary fibers.SOLUTION: A baked confectionery contains 3 to 17 mass% of insoluble dietary fibers and 7.5 to 15 mass% of sugar alcohol, in which a ratio of a content of the insoluble dietary fibers to a content of the sugar alcohol is 0.9 to 4. The insoluble dietary fibers contain insoluble dietary fibers derived from grains, preferably bran. The sugar alcohol is at least one selected from reduced starch syrup, sorbitol, maltitol and glycerin.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】不溶性食物繊維を豊富に含有しながらも風味に優れ、製造適性にも優れた焼き菓子の提供。【解決手段】不溶性食物繊維を3~17質量%、糖アルコールを7.5~15質量%含有し、前記不溶性食物繊維の含有量に対する前記糖アルコールの含有量の比の値が0.9~4である、焼き菓子。不溶性食物繊維が穀物由来、好ましくはふすま由来の不溶性食物繊維を含む、前記焼き菓子。糖アルコールが還元水飴、ソルビトール、マルチトール、及びグリセリンから選ばれる1種又は2種以上である、前記焼き菓子。【選択図】なし
