Title:
COMPOSITION, DOUGH COMPOSITION, AND METHOD FOR PRODUCING DOUGH FOR BREAD OR BAKED CONFECTIONERY
Document Type and Number:
WIPO Patent Application WO/2020/031305
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide: a composition capable of providing a bread/confectionery having much better flavor and high resistance to drying as a result of using miscellaneous grains and cereal grains which are inexpensive and multifarious; and a bread or the like which does not cave in after being baked or which exhibits oven spring. This composition is characterized by containing a rice hydrolyzate, a brown rice hydrolyzate and agar. In addition, a preferred embodiment of this composition is characterized in that the dissolution temperature of the agar is 60-100ºC.
Inventors:
KUMAZAWA MASAZUMI (JP)
TAKAI YOICHIRO (JP)
INAGAKI HIROKI (JP)
TAKAI YOICHIRO (JP)
INAGAKI HIROKI (JP)
Application Number:
PCT/JP2018/029831
Publication Date:
February 13, 2020
Filing Date:
August 08, 2018
Export Citation:
Assignee:
TAKAI FOODS LTD (JP)
SUMITOMO CORP (JP)
SUMITOMO CORP (JP)
International Classes:
A23L7/10; A21D2/36; A21D10/00; A21D13/047; A23G3/34; A23L17/60
Foreign References:
JP2016019489A | 2016-02-04 | |||
JP2017086002A | 2017-05-25 | |||
JP2013150587A | 2013-08-08 | |||
JP2002233317A | 2002-08-20 |
Attorney, Agent or Firm:
SAKANO Hiroyuki (JP)
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