Title:
POWDERY FAT COMPOSITION FOR OVERLAY DOUGH
Document Type and Number:
Japanese Patent JP2017127258
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a powdery fat composition for overlay dough for producing a bakery product in which an overlay dough is smooth, and crispy texture of the overlay dough and moist and soft texture of a bread dough are kept over time.SOLUTION: A powdery fat composition for overlay dough contains a powdery fat composition that satisfies condition (a): when the total content of triglyceride is 100 mass%, the fat composition contains 65-99 mass% of XXX-type triglyceride having a fatty acid residue X having a carbon number x at a 1-position and a 3-position and 35-1 mass% of one or more X2Y type triglyceride in which one fatty acid residue X of the XXX-type triglyceride is substituted with a fatty acid residue Y having a carbon number y, where the carbon number x is an integer selected from 8 to 20, and the carbon number y is each independently an integer selected from x+2 to x+12 and satisfies y≤22.SELECTED DRAWING: None
Inventors:
KATAOKA NAOTO
KOBAYASHI TETSUYA
TODA TORU
KOBAYASHI TETSUYA
TODA TORU
Application Number:
JP2016009339A
Publication Date:
July 27, 2017
Filing Date:
January 21, 2016
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A21D2/16; A21D10/04; A21D13/00; A21D15/08; C11C3/02
Domestic Patent References:
| JP2011055786A | 2011-03-24 | |||
| JP2007289116A | 2007-11-08 | |||
| JP2006149220A | 2006-06-15 | |||
| JP2002306055A | 2002-10-22 | |||
| JPH04121140A | 1992-04-22 | |||
| JPH11269483A | 1999-10-05 |
Other References:
EUR. J. LIPID SCI. TECHNOL., vol. 110, JPN6019025050, 2008, pages 1014 - 1024, ISSN: 0004186513