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Patent Searching and Data


Title:
BAKERY PRODUCT AND COATING AGENT FOR BAKERY PRODUCT
Document Type and Number:
Japanese Patent JP3405869
Kind Code:
B2
Abstract:

PROBLEM TO BE SOLVED: To obtain a bakery product, having a film-forming agent capable of providing a crust after baking with a prescribed value or below of water vapor transmission rate, capable of preventing surface craze and enlarging the range of heating time and excellent in surface gloss, flavor, crispy texture, preservation stability and restoring properties.
SOLUTION: This bakery product has a film-forming agent capable of providing a crust 3 after baking with ≤900g/m2.24hr water vapor transmission rate obtained by fixing the crust 3 of baked bread to an opening 2 of a cup 1, then allowing the cup 1 to stand in an atmosphere at 40°C and 90% RH, measuring the weight of the cup 1 at an interval of 4hr, converting a difference in weight (ΔWg/28.27cm2.4hr) when the resultant measured value (a change in weight) attains constant into a unit (g/m2.24hr) and carrying out the calculation. The bakery product is further frozen and reduced in bulkiness and capable of restoring the bulkiness by reheating. Furthermore, a protein such as an albumen protein and a water-based coating agent for the bakery product containing a surfactant such as a polyglycerol ester of a fatty acid is preferably used.


Inventors:
Tomoki Nagao
Hisao Ohmura
Tomohiro Suita
Application Number:
JP30131495A
Publication Date:
May 12, 2003
Filing Date:
November 20, 1995
Export Citation:
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Assignee:
Kao Corporation
International Classes:
A21D2/16; A21D2/18; A21D2/26; A21D15/02; A21D15/04; A21D15/08; (IPC1-7): A21D2/26; A21D2/16; A21D2/18; A21D15/02; A21D15/04; A21D15/08
Domestic Patent References:
JP63273430A
JP339231B1
Attorney, Agent or Firm:
Kaoru Furuya (3 outside)