Title:
DOUGHNUT MIX AND METHOD FOR PRODUCING DOUGHNUT
Document Type and Number:
WIPO Patent Application WO/2022/270421
Kind Code:
A1
Abstract:
A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured in the same manner, and the water absorption rate of which is higher than the water absorption rate of the first wheat flour. The ratio by mass of the content of the first wheat flour to the content of the second wheat flour (first wheat flour/second wheat flour) is 1.22-19.0. A method for producing a doughnut according to the present invention includes a step for putting a dough, which is prepared by using the aforesaid mix, into a heated oil and frying the dough in the oil, wherein the ratio of the weight W (g) of the dough to be put into the oil to the time T (second) required from the point of putting the dough into the oil until the dough rises to the oil surface (W/T) is controlled to 2.7-5.5.
Inventors:
NAKAHATA DAIGO (JP)
Application Number:
PCT/JP2022/024264
Publication Date:
December 29, 2022
Filing Date:
June 17, 2022
Export Citation:
Assignee:
NISSHIN SEIFUN PREMIX INC (JP)
International Classes:
A21D10/02; A21D2/36; A21D6/00; A21D13/60
Foreign References:
| JP2005102581A | 2005-04-21 | |||
| JPS50132159A | 1975-10-20 | |||
| JP2018023317A | 2018-02-15 |
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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