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Patent Searching and Data


Title:
BAKERY PRODUCT AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2015/132825
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a bakery product, which shows an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture" and has a soft feeling, and a method for manufacturing the same. For solving this problem, a bakery product is provided, said bakery product being manufactured by using a starting starch material, which is prepared so that, in a starting starch material to be used for manufacturing bakery products, the content of waxy tapioca starch and/or processed waxy tapioca starch amounts to 0.5-100 parts by mass relative to 100 parts by mass of the starting starch material, showing an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture", and having a soft feeling.

Inventors:
URAKAMI, Junichi (MATSUTANI CHEMICAL INDUSTRY CO. LTD., 5-3, Kitaitami, Itami-sh, Hyogo 08, 〒6648508, JP)
SUGANO, Shozo (MATSUTANI CHEMICAL INDUSTRY CO. LTD., 5-3, Kitaitami, Itami-sh, Hyogo 08, 〒6648508, JP)
WERAWAT, Lertwanawatana (38/6 Moo 11, Pathumthani-Ladlumkaew Rd, Ladlumkae, Pathumthani ., 12140, TH)
SUMATE, Srivarakiat (38/6 Moo 11, Pathumthani-Ladlumkaew Rd, Ladlumkae, Pathumthani ., 12140, TH)
Application Number:
JP2014/004017
Publication Date:
September 11, 2015
Filing Date:
July 31, 2014
Export Citation:
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Assignee:
MATSUTANI CHEMICAL INDUSTRY CO., LTD. (5-3 Kitaitami, Itami-shi Hyogo, 08, 〒6648508, JP)
SIAM MODIFIED STARCH CO., LTD.
SIAM QUALITY STARCH CO., LTD.
International Classes:
A21D2/36; A21D10/00; A21D13/00; A21D13/08; A23L35/00
Foreign References:
JP2003246803A2003-09-05
JP2003092938A2003-04-02
JP2007325526A2007-12-20
Attorney, Agent or Firm:
HIROTA, Masanori et al. (6th Fl. Address Bldg, 2-2-19 Akasaka, Minato-k, Tokyo 52, 〒1070052, JP)
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