Title:
DOUGHNUT DOUGH, DOUGHNUTS, METHOD FOR PRODUCING DOUGHNUTS, METHOD FOR PRODUCING DOUGHNUT DOUGH, AND MIXED POWDER
Document Type and Number:
WIPO Patent Application WO/2022/264766
Kind Code:
A1
Abstract:
The present invention provides a doughnut dough having a distortion factor of 0.29-0.59, where 1 is the value of the mechanical loss tangent, in dynamic viscoelasticity measured at a frequency of 1 Hz. It is preferable to include 2.2-4.4 parts by mass of pregelatinized starch per 100 parts by mass of the doughnut dough. It is also preferable that the doughnut dough contains a swelling agent. The present invention additionally provides doughnuts obtained by frying the doughnut dough in oil, and a method for producing the doughnuts. The present invention moreover provides a method for producing doughnut dough, the method having a step for stirring a starch-containing dough, which includes 2.2-4.4 mass% of pregelatinized starch, at a rotation speed of 250-450 rpm for 60-300 seconds.
Inventors:
TAGAWA YUMA (JP)
Application Number:
PCT/JP2022/021469
Publication Date:
December 22, 2022
Filing Date:
May 25, 2022
Export Citation:
Assignee:
NISSHIN SEIFUN PREMIX INC (JP)
International Classes:
A21D2/10; A21D13/60
Foreign References:
| JP2021073905A | 2021-05-20 | |||
| JP2020202773A | 2020-12-24 | |||
| JP2018023317A | 2018-02-15 | |||
| JP2007325526A | 2007-12-20 | |||
| JPH0984512A | 1997-03-31 |
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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