Title:
OIL/FAT COMPOSITION TO BE KNEADED IN BREAD DOUGH
Document Type and Number:
Japanese Patent JP2022175885
Kind Code:
A
Abstract:
To provide an oil/fat composition to be kneaded in bread dough that can stably yield bread that is soft but not sticky and has good crispness, and also stably yield bread suitable for heating in a microwave oven.SOLUTION: Provided is an oil/fat composition to be kneaded in bread dough that is characterized by containing the following (A) component by 2 mass% or more and (B) component by 2 mass% or more, and containing (A) component and (B) component by 10 to 30 mass% in total. (A) glycerin mono fatty acid ester. (B) diglycerin mono fatty acid ester or propylene glycol fatty acid ester.SELECTED DRAWING: None
Inventors:
CHIBA TOMOMI
OGUCHI JUN
KAJIYA KAZUKI
HIROKAWA TOSHIYUKI
OGUCHI JUN
KAJIYA KAZUKI
HIROKAWA TOSHIYUKI
Application Number:
JP2021082650A
Publication Date:
November 25, 2022
Filing Date:
May 14, 2021
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A23D7/00; A21D10/00; A21D13/00
Attorney, Agent or Firm:
Patent Attorney Showa International Patent Office
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