Title:
DOUGH FOR BAKED CONFECTIONERY
Document Type and Number:
Japanese Patent JP2007267670
Kind Code:
A
Abstract:
To provide a dough for baked confectionery imparting a baked confectionery with crispy palate feeling while having a soft and moist texture, imparting a composite bakery food almost free from creep down of the dough in using as a topping dough for bakery dough such as bread, etc.
The invention relates to the dough for baked confectionery comprising 0.01-5 mass% of high viscosity xanthan gum with ≥1000 mPa s of viscosity measured at 25°C, using a Brookfield viscometer with 60 rpm on 1 mass% aqueous solution of the xanthan gum.
COPYRIGHT: (C)2008,JPO&INPIT
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Inventors:
SAITO SHUNSUKE
UENO MANABU
UENO MANABU
Application Number:
JP2006097079A
Publication Date:
October 18, 2007
Filing Date:
March 31, 2006
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A21D2/36; A21D10/04; A23G3/50
Domestic Patent References:
JPS62115228A | 1987-05-26 | |||
JPH01218538A | 1989-08-31 | |||
JPS4852968A | 1973-07-25 | |||
JP2001017086A | 2001-01-23 | |||
JPH11308971A | 1999-11-09 | |||
JPH05192065A | 1993-08-03 |
Attorney, Agent or Firm:
Osamu Hatori