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Title:
BREAD DOUGH AND PLASTIC OIL AND FAT COMPOSITION
Document Type and Number:
Japanese Patent JP2016189724
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide bread dough providing bread having improved reduction of mouth melting with time, preferably bread dough providing bread having both of mouth melting and softness even after period of time elapses after burning and an inexpensive plastic oil and fat composition for easily manufacturing such bread.SOLUTION: There are provided bread dough and bread containing a plastic oil and fat composition containing ABB type triglyceride containing aliphatic acid A consisting of C12 to 22 aliphatic acid and aliphatic acid B consisting of C1 to 10 aliphatic acid with molar ratio of 1:2 as constitutional aliphatic acid and AAB type triglyceride containing the aliphatic acid A and the aliphatic acid B with mole ratio of 2:1 as constitutional aliphatic acid and having content of the ABB type triglyceride/content of the AAB type triglyceride (mass ratio) of 0.02 to 2.0, content of the ABB type triglyceride of 0.003 to 4.8 pts.wt. based on 100 pts.wt. of grain flour contained in the bread dough and further containing an emulsifier and amylase.SELECTED DRAWING: None

Inventors:
TERASAWA HIRONORI
FUJITA YOHEI
Application Number:
JP2015071585A
Publication Date:
November 10, 2016
Filing Date:
March 31, 2015
Export Citation:
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Assignee:
KANEKA CORP
International Classes:
A21D2/14; A21D2/16; A21D2/18; A21D8/04; A21D13/00; A23D9/00
Domestic Patent References:
JP2004073030A2004-03-11
JPS5431407A1979-03-08
JPH03119948A1991-05-22
JP2013048577A2013-03-14
JP2012070655A2012-04-12
Foreign References:
WO2010119781A12010-10-21
Attorney, Agent or Firm:
Patent business corporation Yuko patent office