Title:
COMPOSITION FOR BAKERY FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2023/008208
Kind Code:
A1
Abstract:
Provided is a composition for a bakery food product, the composition containing a component (A) that satisfies conditions (1) to (4), and a cellulose derivative. Conditions: (1) The starch content is 75 mass% or greater. (2) 3-45 mass%, inclusive, of a low-molecular-weight starch is included, the low-molecular-weight starch having an amylose content of 5 mass% or greater, and the peak molecular weight of the low-molecular-weight starch is 3×103 to 5×104, inclusive. (3) The degree of swelling in cold water at 25°C is 5-20, inclusive. (4) The content that is not captured in a sieve having a mesh of 3.35 mm and that is captured in a sieve having a mesh of 0.038 mm is 50-100 mass%, inclusive.
Inventors:
MARUI AYU (JP)
MIZUNO KAZUHISA (JP)
MIZUNO KAZUHISA (JP)
Application Number:
PCT/JP2022/027666
Publication Date:
February 02, 2023
Filing Date:
July 14, 2022
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A21D2/18; A21D10/02; A21D13/00
Domestic Patent References:
| WO2020110914A1 | 2020-06-04 |
Foreign References:
| JP2017118866A | 2017-07-06 | |||
| JP2005218409A | 2005-08-18 | |||
| JP2013215158A | 2013-10-24 |
Attorney, Agent or Firm:
HAYAMI Shinji (JP)
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