Title:
PROCESSED STARCH AND BAKERY FOOD USING THE SAME STARCH
Document Type and Number:
Japanese Patent JP2989039
Kind Code:
B2
Abstract:
PURPOSE: To obtain a bakery food suppress quality deterioration with time and having excellent texture.
CONSTITUTION: A processed starch which has ≤8% solubility by heating, ≤5% section not passing through a sieve of 60 meshes, a granular state, a ratio of cold water swelling degree (Sc) and a thermal swelling degree (Sh) of 1.2≥Sc/Sh≥0.8 and 4-15 cold water swelling degree is used as one component of bakery food.
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Inventors:
MIZOGUCHI NAOYUKI
YANETANI YOSHIFUMI
YAMASHITA NAOKO
YANETANI YOSHIFUMI
YAMASHITA NAOKO
Application Number:
JP19065691A
Publication Date:
December 13, 1999
Filing Date:
July 03, 1991
Export Citation:
Assignee:
MATSUTANI KAGAKU KOGYO KK
International Classes:
A21D2/18; A21D15/00; C08B30/14; A21D2/36; C08B31/00; C08L3/04; (IPC1-7): A21D2/36; A21D15/00
Attorney, Agent or Firm:
Hiroshi Ozeki
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