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Patent Searching and Data

Document Type and Number:
WIPO Patent Application WO/2018/212128
Kind Code:
The present invention addresses the problem of providing a dough composition that exhibits an excellent workability (low stickiness) even with the addition of large amounts of water and that exhibits an excellent fermentation- or heat-induced expansibility and/or an excellent texture, moldability, and heat-resistant shape-retention behavior. The dough composition contains, per 100 weight% for a starch-containing grain powder, 60-150 weight% water component and 0.1-5 weight% of a carboxymethyl cellulose for which the degree of substitution by the carboxymethyl ether group per glucose unit is in the range from 0.01-0.4.

INOUE, Kazuhiko (21-1, Oji 5-chome, Kita-k, Tokyo 02, 〒1140002, JP)
NISIGAYA, Kasumi (21-1, Oji 5-chome, Kita-k, Tokyo 02, 〒1140002, JP)
MITSUI, Hideaki (21-1, Oji 5-chome, Kita-k, Tokyo 02, 〒1140002, JP)
Application Number:
Publication Date:
November 22, 2018
Filing Date:
May 14, 2018
Export Citation:
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NIPPON PAPER INDUSTRIES CO., LTD. (4-1 Oji 1-chome, Kita-ku Tokyo, 02, 〒1140002, JP)
International Classes:
A21D2/14; A21D13/00
Attorney, Agent or Firm:
SAKAI INTERNATIONAL PATENT OFFICE (Toranomon Mitsui Building, 8-1 Kasumigaseki 3-chome, Chiyoda-k, Tokyo 13, 〒1000013, JP)
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