Title:
LAMINAR BAKERY DOUGH
Document Type and Number:
Japanese Patent JP2014161247
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a laminar bakery food of which the surface is hard and crispy and the filling has a soft texture.SOLUTION: The laminar bakery dough includes a triglyceride composition in the compounding oil, which contains an oil and fat composition for kneading satisfying the following conditions 1) and 2), and a roll-in oil composition satisfying all of the following conditions 3) to 6): 1) S3 content: 15 mass% or more; 2) S2M content: 25 mass% or more; 3) S3 content: 0.1 to 8 mass%; 4) s2U content: 28 mass% or more; 5) mass ratio P/St: more than 2, P and St each composing s2U; and 6) total of sD2 content and U3 content: 20 to 40 mass%, where, S: saturated fatty acid residue; M: monounsaturated fatty acid residue; s: saturated fatty acid residue having a carbon number of 16 to 18; U: unsaturated fatty acid residue having a carbon number of 16 to 18; P: palmitic acid residue; St: stearic acid residue; and D: polyvalent unsaturated fatty acid residue having a carbon number of 16 to 18.
Inventors:
WATACHI MASAHISA
KONAKA RYUTA
NUMANO SHINICHI
HIROKAWA TOSHIYUKI
KONAKA RYUTA
NUMANO SHINICHI
HIROKAWA TOSHIYUKI
Application Number:
JP2013033366A
Publication Date:
September 08, 2014
Filing Date:
February 22, 2013
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A21D2/14; A21D13/08; A23D7/00
Attorney, Agent or Firm:
Michiharu Soga
Jun Kajinami
Kazuhiro Oya
Tomohito Iino
Jun Kajinami
Kazuhiro Oya
Tomohito Iino
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