Title:
DOUGH FOR BREAD/BAKED CONFECTIONERY, AND BREAD/BAKED CONFECTIONERY
Document Type and Number:
WIPO Patent Application WO/2015/072501
Kind Code:
A1
Abstract:
The objective of the present invention is to provide a dough for baking bread or baked confectionery having a fresh baked appearance and minimal dry texture even when produced using grain flour containing a high amount of dietary fiber. The objective is also to provide bread or baked confectionery obtained by baking said dough. The present invention is a dough for bread/baked confectionery, the dough containing 10-60% by mass of a grain flour containing 4% by mass or more of dietary fiber, and containing 1-35% by mass of a triacylglycerol (MTG) containing a medium-chain fatty acid. A bread/baked confectionery obtained by heating and baking said dough for bread/baked confectionery.
Inventors:
SAKURADA MIHO (JP)
ITAGAKI HIROYUKI (JP)
ITAGAKI HIROYUKI (JP)
Application Number:
PCT/JP2014/080047
Publication Date:
May 21, 2015
Filing Date:
November 13, 2014
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A21D2/16; A21D13/00; A21D13/08; A23D7/00
Domestic Patent References:
| WO2012101733A1 | 2012-08-02 |
Foreign References:
| JP2009107954A | 2009-05-21 | |||
| EP2090172A1 | 2009-08-19 | |||
| JP2009148253A | 2009-07-09 | |||
| JP2013048577A | 2013-03-14 | |||
| JP2002262757A | 2002-09-17 | |||
| JP2009148225A | 2009-07-09 | |||
| JP2009034089A | 2009-02-19 | |||
| JP2001045960A | 2001-02-20 | |||
| JP2005245321A | 2005-09-15 |
Other References:
R. J. VANDERWAL, JOURNAL OF AMERICA OIL CHEMISTS' SOCIETY, vol. 40, 1963, pages 242 - 247
Attorney, Agent or Firm:
HIROE AND ASSOCIATES, patent professional corporation (JP)
Patent business corporation Hiroe associates patent firm (JP)
Patent business corporation Hiroe associates patent firm (JP)
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