Title:
METHOD FOR PRODUCING BAKED SWEETS
Document Type and Number:
WIPO Patent Application WO/2020/026997
Kind Code:
A1
Abstract:
This method for producing baked sweets includes: a step for preparing a dough for baked sweets, the dough including a component (A), which is a granular material that contains 75 mass% or more of starch, the granular material including 3-45 mass% (inclusive) of a low-molecular starch that has an amylose content of 5 mass% or higher as the starch, and being such that the peak molecular weight of the low-molecular starch is 3 × 103 to 5 × 104 (inclusive) and the degree of swelling in cold water of the granular material at 25°C is 5-20 (inclusive), the moisture content (excluding moisture in a powder raw material) being 18-55 mass% (inclusive); and a step for heating the dough, the method being such that, in the step for preparing the dough for baked sweets, the blending amount of the component (A) is 0.01-0.24 (inclusive) in terms of mass ratio relative to the moisture content.
Inventors:
YOSHIMURA MINA (JP)
SHINODA KEISUKE (JP)
NAGAHATA YUYA (JP)
IMAGI JUN (JP)
SHINODA KEISUKE (JP)
NAGAHATA YUYA (JP)
IMAGI JUN (JP)
Application Number:
PCT/JP2019/029528
Publication Date:
February 06, 2020
Filing Date:
July 26, 2019
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A21D2/18; A21D13/80
Domestic Patent References:
| WO2014132534A1 | 2014-09-04 | |||
| WO2017170810A1 | 2017-10-05 | |||
| WO2015132825A1 | 2015-09-11 |
Attorney, Agent or Firm:
HAYAMI Shinji (JP)
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