OIL AND FAT COMPOSITION FOR 'YUDANE' DOUGH(KNEADED DOUGH)

Japanese Patent JP2015198610

A

PROBLEM TO BE SOLVED: To obtain yudane dough(kneaded dough) allowing long-period storage and provide a bakery product which has a good internal phase and good and glutinous texture and is suppressed in day aging.SOLUTION: A bakery product is obtained by preparing bakery dough by using an oil and fat composition for yudane containing a maltose-generating amylase and an endo-type amylase and baking and/or frying. In the oil and fat composition, the enzymatic activity of the endo-type amylase is preferably 0.01-5 units relative to one unit of the enzymatic activity of the maltose-generating amylase. Yudane dough containing 0.1-20 pts. mass of the oil and fat composition for yudane to 100 pts. mass of starches and bakery dough using 10-100 pts. mass of the yudane dough to 100 pts. mass of total starches including the starches used in the yudane dough are also provided.

JP4429188	Fluid shortening for cakes
JPH0665275	[Title of the Invention] A method for producing an emulsified oil and fat for bread making and a method for producing bread
WO/2021/071290	BREAD-BAKING COMPOSITION AND METHOD FOR MAINTAINING STABILITY, UPON FREEZING AND THAWING, OF BREAD TO BE DISTRIBUTED IN FROZEN STATE

YABUSHITA TETSUSHIGE

JP2014079618A

November 12, 2015

April 08, 2014

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ADEKA CORP

A21D2/16; A21D2/26; A21D8/04

JP2010148487A	2010-07-08
JP2011062086A	2011-03-31
JP2013233114A	2013-11-21
JP2003265093A	2003-09-24
JP2004267094A	2004-09-30
JP2013503612A	2013-02-04

WO2012108377A1

2012-08-16

Osamu Hatori
Yoshiyuki Matsushima
Hiromi Nakano
Tomoko Harada
Genichi Naruse

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