Title:
BAKERY DOUGH AND BAKERY FOOD PRODUCT
Document Type and Number:
Japanese Patent JP2016174548
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide: a bakery food product that has a good flavor, crisp and melt-in-the-mouth, and has a less temporal deterioration of eat-texture; and a bakery dough for producing said bakery food product.SOLUTION: Provided is a bakery dough containing a cereal flour and alternative flour thereof that contains soybean flour by 10 to 100 mass%, and an oil and fat composition that contains therein X2U type tri-acyl glycerol by 15 to 65 mass%. Here, X, U and X2U represent the followings. X: a saturated fatty acid having 16 to 22 carbon atoms; U: an unsaturated fatty acid having 16 to 22 carbon atoms; and X2U: triacylglycerol in which 2 molecules of X and 1 molecule of U are ester-bonded to glycerol.SELECTED DRAWING: None
Inventors:
SUZUKI KUMIKO
EBISAWA YASUO
ITAGAKI HIROYUKI
KUMAGAI KENICHI
KIKUCHI YUKA
EBISAWA YASUO
ITAGAKI HIROYUKI
KUMAGAI KENICHI
KIKUCHI YUKA
Application Number:
JP2015055496A
Publication Date:
October 06, 2016
Filing Date:
March 19, 2015
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A21D2/36; A21D2/14; A21D13/00; A23D7/00
Domestic Patent References:
| JP2014200196A | 2014-10-27 | |||
| JP2003079309A | 2003-03-18 |
Foreign References:
| WO2014136637A1 | 2014-09-12 | |||
| WO2009113655A1 | 2009-09-17 |
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