BAKED-GOOD-RESEMBLING LOW-PROTEIN FOOD PRODUCT, AND METHOD FOR IMPROVING TEXTURE, FLUFFINESS, AND APPEARANCE THEREOF

Title:

BAKED-GOOD-RESEMBLING LOW-PROTEIN FOOD PRODUCT, AND METHOD FOR IMPROVING TEXTURE, FLUFFINESS, AND APPEARANCE THEREOF

Document Type and Number:

WIPO Patent Application WO/2019/146629

Kind Code:

A1

Abstract:

[Problem] To provide a dough and a premix for producing a baked-good-resembling food product that has an extremely low protein content despite having a texture, fluffiness, and appearance closer to a baked good using ordinary wheat flour; and a baked-good-resembling low-protein food product. [Solution] A method for improving the texture, fluffiness, and appearance of a baked-good-resembling low-protein food product, the method being characterized in that 0.04–6.0% gelatinized starch, inclusive, and 0.004–6.0% thickening polysaccharide, inclusive, are contained in a dough for producing a baked-good-resembling low-protein food product.

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Inventors:

USAMI YOSHIMI (JP)
KANEHIRA KEISUKE (JP)

Application Number:

PCT/JP2019/002038

Publication Date:

August 01, 2019

Filing Date:

January 23, 2019

Export Citation:

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Assignee:

MITSUBISHI SHOJI FOODTECH CO LTD (JP)

International Classes:

A21D2/18; A21D10/00; A21D13/00; A21D13/44

Foreign References:

JP2007215464A	2007-08-30
JP2007151531A	2007-06-21
JPH11155467A	1999-06-15
JP2001224300A	2001-08-21
JP2015033370A	2015-02-19
JPH1146669A	1999-02-23

Attorney, Agent or Firm:

OTA, Keiichi (JP)

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