AGENT FOR IMPROVING PHYSICAL PROPERTIES OF DOUGH AND FOOD DOUGH USING SAME

Title:

AGENT FOR IMPROVING PHYSICAL PROPERTIES OF DOUGH AND FOOD DOUGH USING SAME

Document Type and Number:

WIPO Patent Application WO/2012/096270

Kind Code:

A1

Abstract:

The purpose of the invention is to provide an agent for improving the physical properties of dough which solves the problem of difficulty in preparation such as difficulty in combining conventional food dough as described above and is also capable of improving texture without deteriorating appearance and original taste, and dough using the same. The agent for improving the physical properties of dough according to the invention is characterized by containing an extract from a cruciferous plant.

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Inventors:

ARAI NAOKI (JP)
KEGASA HIDEAKI (JP)
YOKOTA SHINICHI (JP)
TOMONO JUN (JP)
HOUKAWA ATSUSHI (JP)

Application Number:

PCT/JP2012/050306

Publication Date:

July 19, 2012

Filing Date:

January 11, 2012

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Assignee:

KANEKA CORP (JP)
ARAI NAOKI (JP)
KEGASA HIDEAKI (JP)
YOKOTA SHINICHI (JP)
TOMONO JUN (JP)
HOUKAWA ATSUSHI (JP)

International Classes:

A23L29/00; A21D2/36; A23L7/109

Foreign References:

JP2003253263A	2003-09-10
JP2003250473A	2003-09-09
JP2009296902A	2009-12-24
JP2010285359A	2010-12-24
JP2012016295A	2012-01-26

Other References:

TYAGI, S.K. ET AL.: "Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits", JOURNAL OF FOOD ENGINEERING, vol. 80, no. 4, 2007, pages 1043 - 1050, XP005834548, DOI: doi:10.1016/j.jfoodeng.2006.08.016

Attorney, Agent or Firm:

UEKI, Kyuichi et al. (JP)
Hisakazu Ueki (JP)

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Claims:

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