HARDENING INHIBITOR FOR BAKED GOODS, METHOD FOR INHIBITING HARDENING OF BAKED GOODS, METHOD FOR MANUFACTURING BAKED GOODS, MIX FLOUR FOR BAKED GOODS, AND BAKED GOODS

WIPO Patent Application WO/2015/011813

A1

　Provided are a hardening inhibitor for baked goods in order to obtain baked goods in which hardening is inhibited, a method for inhibiting hardening of baked goods, a method for manufacturing baked goods, and a mix flour for baked goods; also provided are baked goods in which hardening is effectively inhibited using said inihibitor, methods, and flour. The present technique provides: a hardening inhibitor for baked goods containing starch having a damage degree of 15% or more as an active ingredient; a method for inhibiting hardening of baked goods in which starch having a damage degree of 15% or more is blended to manufacture bread; a method for manufacturing baked goods into which rice starch with a damage degree of 15% or more is blended; a mix flour for goods containing at least 0.2% by mass of starch having a damage degree of 15% or more to 100% by mass of the total weight of flour and the starch having a damage degree of 15% or more; and baked goods into which starch having a damage degree of 15% or more is blended.

WATANABE GEN (JP)

PCT/JP2013/070139

January 29, 2015

July 25, 2013

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SHOWA SANGYO CO (JP)

A21D2/36; A21D10/00; A21D13/00

JP2012185038A	2012-09-27
JP2013090585A	2013-05-16
JP2012090581A	2012-05-17
JP2011229478A	2011-11-17

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