Title:
BAKERY PRODUCT AND MANUFACTURING METHOD THEREOF
Document Type and Number:
Japanese Patent JP2015165777
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a bakery product excellent in glutinous texture with a soft feeling, and a manufacturing method thereof, wherein "soft feeling" is accompanied with "soft texture", and "glutinous texture" is accompanied with "chewy texture" and "resilient texture".SOLUTION: A bakery product excellent in glutinous texture with a soft feeling is manufactured from a starch material with a composition including 0.5 to 100 parts by mass of tapioca starch as glutinous flour and/or processed tapioca starch as glutinous flour in 100 parts by mass of the starch material. The manufacturing method of the bakery product of the present invention can be applied to various bakery products, so that bakery products having "soft feeling" accompanied with "soft texture" and "glutinous texture" accompanied with "chewy texture" and "resilient texture" are provided.
Inventors:
URAGAMI JUNICHI
SUGANO SHOZO
LERTWANAWATANA WERAWAT
SUMATE SRIVARAKIAT
SUGANO SHOZO
LERTWANAWATANA WERAWAT
SUMATE SRIVARAKIAT
Application Number:
JP2014040918A
Publication Date:
September 24, 2015
Filing Date:
March 03, 2014
Export Citation:
Assignee:
MATSUTANI KAGAKU KOGYO KK
SIAM MODIFIED STARCH CO LTD
SIAM QUALITY STARCH CO LTD
SIAM MODIFIED STARCH CO LTD
SIAM QUALITY STARCH CO LTD
International Classes:
A21D2/36; A21D10/00; A21D13/00; A21D13/08; A23L35/00
Domestic Patent References:
| JP2003092938A | 2003-04-02 | |||
| JP2012231728A | 2012-11-29 | |||
| JP2004512846A | 2004-04-30 | |||
| JP2007325526A | 2007-12-20 | |||
| JP2003246803A | 2003-09-05 |
Attorney, Agent or Firm:
Masaki Hirota
Seiji Ozawa
Yusaku Tokai
Kazuhiro Matsuda
Makoto Horiuchi
Masako Yamauchi
Shohei Fujimoto
Shuichi Sonomoto
Seiji Ozawa
Yusaku Tokai
Kazuhiro Matsuda
Makoto Horiuchi
Masako Yamauchi
Shohei Fujimoto
Shuichi Sonomoto