Title:
DOUGH COMPOSITION AND BAKERY FOOD COMPOSITION
Document Type and Number:
Japanese Patent JP2023112433
Kind Code:
A
Abstract:
To provide a dough composition capable of giving a product that rises well and is soft.SOLUTION: A dough composition comprises, relative to 100 wt.% of starch-containing grain powder, 0.05-5 wt.% of carboxymethylated cellulose nanofiber and 1-10 wt.% of trehalose.SELECTED DRAWING: None
Inventors:
YAGI TOMOHIRO
TADA HIROAKI
SATO SHINJI
TADA HIROAKI
SATO SHINJI
Application Number:
JP2022014227A
Publication Date:
August 14, 2023
Filing Date:
February 01, 2022
Export Citation:
Assignee:
JUJO PAPER CO LTD
International Classes:
A21D2/18; A21D13/00
Attorney, Agent or Firm:
Yoshihiro Fujimoto