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Title:
PROCESSED STARCH FOR BAKERY FOODS AND MIX FOR BAKERY FOODS
Document Type and Number:
WIPO Patent Application WO/2016/111061
Kind Code:
A1
Abstract:
The processed starch for bakery foods according to the present invention is hydroxypropylated and has a gelatinization peak temperature of 56-63°C and a gelatinization energy of 3.5-7.0 J/g. In the processed starch, the substitution degree of hydroxypropyl group is preferably 0.13-0.18. The processed starch for bakery foods according to the present invention is preferably phosphoric acid crosslinked and preferably made from tapioca starch. The mix for bakery foods according to the present invention comprises the processed starch for bakery foods according to the present invention optionally together with wheat flour and an enzyme.

Inventors:
YAGISHITA, Takahiro (19-12 Nihonbashikoami-cho, Chuo-k, Tokyo 44, 〒1038544, JP)
ONOZAKI, Hiroshi (19-12 Nihonbashikoami-cho, Chuo-k, Tokyo 44, 〒1038544, JP)
Application Number:
JP2015/078301
Publication Date:
July 14, 2016
Filing Date:
October 06, 2015
Export Citation:
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Assignee:
NISSHIN SEIFUN PREMIX INC. (19-12, Nihonbashikoami-cho Chuo-k, Tokyo 44, 〒1038544, JP)
International Classes:
A21D2/18; A21D13/08
Domestic Patent References:
WO2011052970A22011-05-05
WO2014128873A12014-08-28
WO2012006041A22012-01-12
Foreign References:
JP2004254520A2004-09-16
JP2008289397A2008-12-04
JP2010104236A2010-05-13
JP2010142127A2010-07-01
JP2003333984A2003-11-25
JP2012034606A2012-02-23
JP2014108090A2014-06-12
JP2001204372A2001-07-31
JPH08242752A1996-09-24
JPH10243777A1998-09-14
JP2010178668A2010-08-19
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (NIKKEN AKASAKA BLDG, 7F. 5-7, Akasaka 2-chome, Minato-k, Tokyo 52, 〒1070052, JP)
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