Title:
METHOD FOR MANUFACTURING BAKERY FOOD DOUGH
Document Type and Number:
WIPO Patent Application WO/2021/153694
Kind Code:
A1
Abstract:
A method for manufacturing bakery food dough containing a powder ingredient, water, an oil/fat composition, and a component (A) that satisfies the following conditions (1) to (4), the method including: a step for mixing the component (A), the water, and the oil/fat composition to obtain a mixture; and a step for adding the mixture to the powder ingredient to obtain a bakery food dough. (1) The starch content is 75 mass% or above. (2) Low-molecular-weight starch of starch having an amylose content of 5 mass% or above is contained at an amount of 3-45 mass% (inclusive), the peak molecular weight of the low-molecular-weight starch being 3×103 to 5×104 (inclusive). (3) The swelling degree in cold water at 25°C is 5-20 (inclusive). (4) The component (A) content that is not captured in a sieve having a mesh of 0.5 mm but is captured in a sieve having a mesh of 0.038 mm is 30–100 mass% (inclusive).
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Inventors:
MURATA MASATOSHI (JP)
YAMAKU KEIKO (JP)
MARUI AYU (JP)
YAMAKU KEIKO (JP)
MARUI AYU (JP)
Application Number:
PCT/JP2021/003101
Publication Date:
August 05, 2021
Filing Date:
January 28, 2021
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A21D13/00; A21D2/14; A21D2/18; A21D13/40; A21D13/60
Domestic Patent References:
| WO2014132534A1 | 2014-09-04 |
Foreign References:
| JP2019047740A | 2019-03-28 | |||
| JP2006320207A | 2006-11-30 | |||
| JP2019126311A | 2019-08-01 |
Attorney, Agent or Firm:
HAYAMI Shinji (JP)
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