FOOD ADDITIVE FOR BAKING BREAD, BREAD DOUGH COMPOSITION, AND BREAD

Title:

FOOD ADDITIVE FOR BAKING BREAD, BREAD DOUGH COMPOSITION, AND BREAD

Document Type and Number:

Japanese Patent JP2018029534

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To provide a food additive for baking bread that has a reduced calorie, is baked soft and full, and also gives bread having a good baking color.SOLUTION: A food additive for baking bread contains porous cellulose powder. The porous cellulose powder has a particle size in median size of 100 μm or more and 650 μm or less, and has a specific surface, determined by BET specific surface measurement according to a nitrogen method, of 10 m/g or more.SELECTED DRAWING: None

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Inventors:

KONO TOSHIO
YOSHIOKA SHUJI
SHIMAMOTO SHU
NAKAMURA TOSHIKAZU

Application Number:

JP2016164389A

Publication Date:

March 01, 2018

Filing Date:

August 25, 2016

Export Citation:

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Assignee:

DAICEL CORP

International Classes:

A21D2/18; A21D13/00

Attorney, Agent or Firm:

Patent business corporation Yuko patent office

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