PROBLEM TO BE SOLVED: To provide baked confectionery excellent in in-mouth meltability and crispness without affecting flavor, while keeping blending flexibility of starches which are raw materials and fat which is an auxiliary feedstock.SOLUTION: It is recommended to use a texture improvement material for baked confectionery which is aqueous liquid, containing a phospholipid derived from milk and a milk protein, and further containing the 1-15 pts. mass milk protein to the 1 pt. mass phospholipid derived from milk. Preferably, the texture improvement material for baked confectionery has pH of 2.5-6.4. Further preferably, the texture improvement material for baked confectionery contains an organic acid.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】主原料である澱粉類や副原料である油脂配合の自由度を保ちながら、また風味に影響することなく口どけ、歯切れの良い焼菓子を提供すること。【解決手段】 乳由来のリン脂質及び乳タンパク質を含有し、乳由来のリン脂質1質量部に対し乳タンパク質を1~15質量部含有する水性液である焼菓子用食感改良材を使用することにより、解決できる。本発明の焼菓子用食感改良材はpHが2.5~6.4であることが好ましい。また、本発明の焼菓子用食感改良材は有機酸を含有することが好ましい。【選択図】なし
