Title:
METHOD FOR SUPPRESSING TEXTURE DETERIORATION IN BAKERY FOOD
Document Type and Number:
WIPO Patent Application WO/2021/153285
Kind Code:
A1
Abstract:
Provided is a method for suppressing texture deterioration in a bakery food when being reheated, the bakery food containing, in dough thereof, a powder raw material that contains a component (A) that satisfies conditions (1)-(4), wherein the blended quantity of the component (A) with respect to the powder raw material is 2 to 30 mass%. The conditions are that: (1) the starch content is equal to or greater than 75 mass%; (2) depolymerized starch of starch having an amylose content of 5 mass% or greater is contained at 3 to 45 mass% and the peak molecular weight of the depolymerized starch is 3×103 to 5×104; (3) the degree of cold-water swelling at 25ºC is 5 to 20; and (4) the contained quantity of the component (A) measured below a sieve having a sieve opening of 0.5 mm and above a sieve having a sieve opening of 0.038 mm is 30 to 100 mass%.
Inventors:
MURATA MASATOSHI (JP)
MARUI AYU (JP)
YAMAKU KEIKO (JP)
MARUI AYU (JP)
YAMAKU KEIKO (JP)
Application Number:
PCT/JP2021/001352
Publication Date:
August 05, 2021
Filing Date:
January 15, 2021
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A21D2/18; A21D2/36
Domestic Patent References:
| WO2017188089A1 | 2017-11-02 | |||
| WO2014132534A1 | 2014-09-04 | |||
| WO2020116299A1 | 2020-06-11 | |||
| WO2020026995A1 | 2020-02-06 | |||
| WO2020026996A1 | 2020-02-06 |
Foreign References:
| JP2018074952A | 2018-05-17 |
Attorney, Agent or Firm:
HAYAMI Shinji (JP)
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