Title:
BAKERY PRODUCT AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2015/132825
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a bakery product, which shows an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture" and has a soft feeling, and a method for manufacturing the same. For solving this problem, a bakery product is provided, said bakery product being manufactured by using a starting starch material, which is prepared so that, in a starting starch material to be used for manufacturing bakery products, the content of waxy tapioca starch and/or processed waxy tapioca starch amounts to 0.5-100 parts by mass relative to 100 parts by mass of the starting starch material, showing an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture", and having a soft feeling.
Inventors:
URAKAMI JUNICHI (JP)
SUGANO SHOZO (JP)
WERAWAT LERTWANAWATANA (TH)
SUMATE SRIVARAKIAT (TH)
SUGANO SHOZO (JP)
WERAWAT LERTWANAWATANA (TH)
SUMATE SRIVARAKIAT (TH)
Application Number:
PCT/JP2014/004017
Publication Date:
September 11, 2015
Filing Date:
July 31, 2014
Export Citation:
Assignee:
MATSUTANI KAGAKU KOGYO KK (JP)
SIAM MODIFIED STARCH CO LTD
SIAM QUALITY STARCH CO LTD
SIAM MODIFIED STARCH CO LTD
SIAM QUALITY STARCH CO LTD
International Classes:
A21D2/36; A21D10/00; A21D13/00; A21D13/08; A23L35/00
Foreign References:
| JP2003246803A | 2003-09-05 | |||
| JP2003092938A | 2003-04-02 | |||
| JP2007325526A | 2007-12-20 |
Attorney, Agent or Firm:
HIROTA, Masanori et al. (JP)
Masaki Hirota (JP)
Masaki Hirota (JP)
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