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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


Inventors:
SAITO SHUNSUKE
UENO MANABU
Application Number:
JP2006097079A
Publication Date:
October 18, 2007
Filing Date:
March 31, 2006
Export Citation:
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Assignee:
ADEKA CORP
International Classes:
A21D2/36; A21D10/04; A23G3/50
Domestic Patent References:
JPS62115228A1987-05-26
JPH01218538A1989-08-31
JPS4852968A1973-07-25
JP2001017086A2001-01-23
JPH11308971A1999-11-09
JPH05192065A1993-08-03
Attorney, Agent or Firm:
Osamu Hatori



 
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