Title:
OIL-IN-WATER TYPE EMULSIFIED PRODUCT FOR BAKERY FOOD
Document Type and Number:
Japanese Patent JP2023146919
Kind Code:
A
Abstract:
To provide a texture modifier of bakery food, capable of imparting soft texture, moist texture and puffy texture to bakery food which is produced from bakery food dough prepared only with final fermentation in a fermentation step, and suppressing texture deterioration with time of the bakery food.SOLUTION: An oil-in-water type emulsified product for bakery food satisfies the following conditions (a)-(c). The bakery food is produced from bakery food dough which is prepared only with final fermentation in a fermentation step. (a) 55 mass% or less of oil and fat is contained; (b) 1-17 mass% of hydroxypropyl methylcellulose is contained; and (c) a ratio of water to a hydroxypropyl methylcellulose content is 1.5-10.0.SELECTED DRAWING: None
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Inventors:
HAZOME YOSHIMUNE
KOBAYASHI KENJI
KATAOKA NAOTO
KOBAYASHI KENJI
KATAOKA NAOTO
Application Number:
JP2022054358A
Publication Date:
October 12, 2023
Filing Date:
March 29, 2022
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A23D7/00; A21D2/04; A21D2/18; A21D6/00; A21D8/02; A21D10/00; A21D13/00; A23L29/262