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Title:
DOUGH FOR PRODUCING BAKERY PRODUCT-LIKE LOW PROTEIN FOOD, PREMIX, BAKERY PRODUCT-LIKE LOW PROTEIN FOOD COMPRISING SAME, AND METHOD FOR PRODUCTION THEREOF
Document Type and Number:
WIPO Patent Application WO/2019/088239
Kind Code:
A1
Abstract:
[Problem] To provide a dough for producing a bakery product-like food, said food having a texture comparable to common bakery products using wheat flour but yet showing reduced sliminess and aging characteristic to starch and having an extremely low protein content, a premix, a bakery product-like food comprising the same, and a method for the production thereof. [Solution] A dough for producing a bakery product-like low protein food, said dough containing 3-47% of a raw starch having an amylose content of 20% or more and 1-45% of a chemically modified starch such as starch acetate or phosphate-crosslinked starch and further containing 4-15% of dextrin having a DE of 25-40.

Inventors:
USAMI Yoshimi (10-3, Chikumazawahigashi Miyoshi-machi, Iruma-gu, Saitama 46, 〒3540046, JP)
KANEHIRA Keisuke (10-3, Chikumazawahigashi Miyoshi-machi, Iruma-gu, Saitama 46, 〒3540046, JP)
Application Number:
JP2018/040767
Publication Date:
May 09, 2019
Filing Date:
November 01, 2018
Export Citation:
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Assignee:
MITSUBISHI SHOJI FOODTECH CO., LTD. (1-1-3, Yurakucho Chiyoda-k, Tokyo 06, 〒1000006, JP)
International Classes:
A21D2/18; A21D8/04; A21D10/00; A21D13/44
Domestic Patent References:
WO2009107866A12009-09-03
Foreign References:
JPH11155467A1999-06-15
JPH11289966A1999-10-26
JP2001224300A2001-08-21
JP2007215464A2007-08-30
JP2015033370A2015-02-19
Other References:
NIKUNI, JIRO: "23.6.2 Properties and application", STARCH SCIENCE HANDBOOK, pages 505, 511
NAGAO, SEIICHI: "e. Genetic variation of amylose content", SERIES < SCIENCE OF FOOD> SCIENCE OF WHEAT, 1998, pages 45
Attorney, Agent or Firm:
OTA Keiichi (2-4-2, Nishi-shimbashi Minato-k, Tokyo 03, 〒1050003, JP)
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