Title:
BAKERY PRODUCT
Document Type and Number:
Japanese Patent JP2008173091
Kind Code:
A
Abstract:
To provide a bakery product achieving high-level of advantages of having a high specific volume after manufacturing without baking loss, excellent appearance, successful texture e.g. soft palatability, smooth melting on the tongue, wettish sensation, and superb egg flavor, compared with the conventional bakery product.
This bakery product contains the following components (A) and (B) to 100 pts.mass wheat: (A) 20 to 80 pts.mass diacylglycerol and (B) 14 to 47 pts.mass yolk by dry mass.
Inventors:
HASHIMOTO JUNJI
UCHIKOSHI MASANOBU
OGIWARA SHINICHI
KOSAKE KATSUYUKI
UCHIKOSHI MASANOBU
OGIWARA SHINICHI
KOSAKE KATSUYUKI
Application Number:
JP2007011869A
Publication Date:
July 31, 2008
Filing Date:
January 22, 2007
Export Citation:
Assignee:
KAO CORP
International Classes:
A23G3/00; A21D2/16; A21D2/34; A21D13/08; A23G3/34
Domestic Patent References:
| JP2003250431A | 2003-09-09 | |||
| JP2006306864A | 2006-11-09 | |||
| JP2002138296A | 2002-05-14 | |||
| JP2001204378A | 2001-07-31 |
Attorney, Agent or Firm:
Satoshi Furuya
Takahiko Mizobe
Shinji Mochida
Yoshitsune Kazumasa
Takahiko Mizobe
Shinji Mochida
Yoshitsune Kazumasa
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