Title:
HOME BAKERY BREAD MIX
Document Type and Number:
WIPO Patent Application WO/2021/020545
Kind Code:
A1
Abstract:
This home bakery bread mix is characterized by containing: at least 50% by mass of strong flour; 5-20% by mass of gluten; and 15-25% by mass of an indigestible starch-containing material having a dietary fiber content of at least 70% by mass, in the total mass of the mix. Said home bakery bread mix preferably further contains 0.001-0.1% by mass of an emulsifier. Said home bakery bread mix is preferably used in a straight bread production method. Said home bakery bread mix is preferably used in a home bakery machine.
Inventors:
FUKUDA MASATO (JP)
NODA AOI (JP)
NODA AOI (JP)
Application Number:
PCT/JP2020/029375
Publication Date:
February 04, 2021
Filing Date:
July 31, 2020
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A21D6/00
Foreign References:
| JP2019092474A | 2019-06-20 | |||
| JP2007014253A | 2007-01-25 |
Other References:
MILLER REBECCA A., BIANCHI ELYSE: "Effect of RS4 Resistant Starch on Dietary Fiber Content of White Pan Bread.", CEREAL CHEM., vol. 94, no. 2, 2017, pages 185 - 189, XP055789510
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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