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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 (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
ITAGAKI, Hiroyuki (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
Application Number:
JP2014/080047
Publication Date:
May 21, 2015
Filing Date:
November 13, 2014
Export Citation:
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Assignee:
THE NISSHIN OILLIO GROUP, LTD. (23-1, Shinkawa 1-chome Chuo-k, Tokyo 85, 〒1048285, JP)
International Classes:
A21D2/16; A21D13/00; A21D13/08; A23D7/00
Domestic Patent References:
WO2012101733A12012-08-02
Foreign References:
JP2009107954A2009-05-21
EP2090172A12009-08-19
JP2009148253A2009-07-09
JP2013048577A2013-03-14
JP2002262757A2002-09-17
JP2009148225A2009-07-09
JP2009034089A2009-02-19
JP2001045960A2001-02-20
JP2005245321A2005-09-15
Other References:
See also references of EP 3069614A4
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 (4-3 Usa 3-chome, Gifu-shi Gifu, 68, 〒5008368, JP)
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