Title:
PRODUCTION METHOD FOR DOUGH FOR BAKED GOODS
Document Type and Number:
WIPO Patent Application WO/2020/213422
Kind Code:
A1
Abstract:
This production method for dough for baked goods includes a step in which a dough for baked goods is prepared that includes a powder raw material, a confectionery improver, and a component (A) that fulfills conditions (1)–(4). In the step for preparing the dough for baked goods, the component (A) content relative to the total powder raw material and component (A) content in the dough for baked goods is 0.5%–40% by mass. (1) The starch content is at least 75% by mass. (2) 3%-45% by mass of a low molecular weight starch is included that has an amylose content of at least 5% by mass. The peak molecular weight of the low molecular weight starch is 3 × 103 to 5 × 104. (3) The degree of swelling in cold water at 25°C is 5–20. (4) The component (A) content that is not captured in a sieve having a mesh of 0.5 mm and captured in a sieve having a mesh of 0.038 mm is 30%–100% by mass.
Inventors:
SHINODA KEISUKE (JP)
NAGASAWA DAISUKE (JP)
NAGASAWA DAISUKE (JP)
Application Number:
PCT/JP2020/015237
Publication Date:
October 22, 2020
Filing Date:
April 02, 2020
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A21D13/00; A21D2/18; A21D8/06
Domestic Patent References:
| WO2014132534A1 | 2014-09-04 | |||
| WO2020026995A1 | 2020-02-06 | |||
| WO2020026996A1 | 2020-02-06 | |||
| WO2020026997A1 | 2020-02-06 |
Foreign References:
| JP2013183667A | 2013-09-19 | |||
| JP2014042457A | 2014-03-13 |
Attorney, Agent or Firm:
HAYAMI Shinji (JP)
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