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Title:
METHOD FOR MAKING STARCH-CONTAINING BAKED FOOD
Document Type and Number:
Japanese Patent JP2011223894
Kind Code:
A
Abstract:

To provide a method for making starch-containing baked food containing difficult-to-digest starch which can be made at low cost without adding the difficult-to-digest starch with heat resistance.

The method for making starch-containing baked food includes a dough making step of making dough with a predetermined shape using the material containing starch, a dehydration step of dehydrating the dough to lower the water content of the dough, and a baking step of baking the dehydrated dough. Amylopectin acting as the difficult-to-digest starch is hardly melted by lowering the water content of the dough. Consequently, amylopectin crystals contained in the dough can be prevented from being amorphous when baking and the starch-containing baked food containing the difficult-to-digest starch can be obtained.


Inventors:
KAWAI SEIJI
Application Number:
JP2010094289A
Publication Date:
November 10, 2011
Filing Date:
April 15, 2010
Export Citation:
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Assignee:
UNIV HIROSHIMA
International Classes:
A21D13/08; A21D6/00
Domestic Patent References:
JPH11341963A1999-12-14
JP2008141957A2008-06-26
JP2010512164A2010-04-22
JP2001521727A2001-11-13
Foreign References:
US4859486A1989-08-22
US5695804A1997-12-09
Other References:
JPN6014036015; 栃木県工業試験研究機関研究集録 平成7年度, 1996, p. 300-304
Attorney, Agent or Firm:
Kimura Mitsuru
Wataru Suetsugu
Hiro Tsuru
Takanori Mamoru