Abstract: The present invention relates to a highly nutritious baked food product having ingredients similar to conventional baked food products but having a nutritionally balanced high protein content and low fat content, with an improved level of the hardness that conventionally results from a high protein content and low fat content. The highly nutritious baked food product can be produced by baking a dough containing 10-20 wt. % of protein, 7-14 wt. % of fat and 55-81 wt. % of sugar, with trehalose contained as a sugar component in 1 to 10 wt. % relative to the total weight of the solid ingredients.

Abstract: The present invention provides a food composition for inhibiting the formation of an intestinal putrefactive product, containing lactosucrose as an effective component. This food composition is low in calorific value because the lactosucrose is indigestible, and can decrease the amount of an putrefactive product to be generated in intestines. Accordingly, this food composition effectively prevents the outbreak of a variety of cancers for which the putrefactive product might serve as a promoter.