Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
PRODUCTION OF HOT CAKE
Document Type and Number:
Japanese Patent JPH0515297
Kind Code:
A
Abstract:

PURPOSE: To obtain a high-quality product having soft palatability, good melt in the mouth, fineness, increased specific volume and good taste by whipping dough until a specific volume of dough becomes ≥ a specific value.

CONSTITUTION: Dough is whipped until a specific volume ratio of dough becomes ≥1.4ml/g or 0.5-20 pts.wt. emulsifying agent selected from a glycerol fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid and a phospholipid is added to 100 pts.wt. total amount of wheat flour and saccharide and whipped or 0.5-50 pts.wt. of the emulsifying agent having a liquid crystal structure is added to 100 pts.wt. total amount of wheat flour and saccharide and whipped and the raw material is baked to give the objective product.


Inventors:
SASAKI HIROTAKA
KANEJIMA EMIKO
YASUMURA DAISUKE
MAEDA HIDEO
Application Number:
JP16440691A
Publication Date:
January 26, 1993
Filing Date:
July 04, 1991
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
KAO CORP
International Classes:
A21D2/16; A21D2/32; A21D10/00; (IPC1-7): A21D2/16; A21D2/32; A21D10/00
Attorney, Agent or Firm:
古谷 馨 (外3名)