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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.

Inventors:
USAMI YOSHIMI (JP)
KANEHIRA KEISUKE (JP)
Application Number:
JP2019/002038
Publication Date:
August 01, 2019
Filing Date:
January 23, 2019
Export Citation:
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Assignee:
MITSUBISHI SHOJI FOODTECH CO LTD (Postcode1000006, JP)
International Classes:
A21D2/18; A21D10/00; A21D13/00; A21D13/44
Foreign References:
JP2007215464A2007-08-30
JP2007151531A2007-06-21
JPH11155467A1999-06-15
JP2001224300A2001-08-21
JP2015033370A2015-02-19
JPH1146669A1999-02-23
Attorney, Agent or Firm:
OTA, Keiichi (Postcode1050003, JP)
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