HARDENING INHIBITOR FOR BAKED GOOD, METHOD FOR INHIBITING HARDENING OF BAKED GOOD, METHOD FOR PRODUCING BAKED GOOD, MIX FLOUR FOR BAKED GOOD, AND BAKED GOOD

WIPO Patent Application WO/2014/021181

A1

The present invention provides a hardening inhibitor for a baked good, a method for inhibiting hardening of a baked good, a method for producing a baked good, and a mix flour for a baked good, for obtaining a baked good in which hardening is inhibited, and furthermore provides a baked good in which hardening is satisfactorily inhibited by the present invention. A hardening inhibitor for a baked good, having as an active ingredient rice flour in which the damaged starch content is at least 15% by mass; a hardening inhibitor for a baked good, having as an active ingredient rice flour in which the damaged starch content is more than 30% by mass; a method for inhibiting hardening in a baked good, comprising producing a baked good by blending rice flour having a damaged starch content of at least 15% by mass; a method for producing a baked good, comprising blending rice flour having a damaged starch content of at least 15% by mass; a mix flour for a baked good, containing, 0.01-15 parts by mass of rice flour having a damaged starch content of at least 15% by mass with respect to 100 parts by mass of wheat flour; and a baked good in which is blended rice flour having a damaged starch content of at least 15% by mass.

YAMADA KOJI (JP)
AKEBOSHI GEN (JP)

PCT/JP2013/070138

February 06, 2014

July 25, 2013

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SHOWA SANGYO CO (JP)

A21D2/36; A21D10/00; A21D13/00

JP2012185038A	2012-09-27
JP2012090581A	2012-05-17
JP2011229478A	2011-11-17
JPS5642887B2	1981-10-07
JPH0698666A	1994-04-12
JPH0387135A	1991-04-11

WRITTEN ET AL., SEIPAN NO KAGAKU SEIPAN PROCESS NO KAGAKU, 30 October 1997 (1997-10-30), pages 195 - 197, XP008176577
BULLETIN OF NAGOYA BUNRI UNIVERSITY, vol. 12, pages 31 - 38
See also references of EP 2839746A4