Title:
METHOD FOR PRODUCING BAKERY FOOD
Document Type and Number:
WIPO Patent Application WO/2023/176544
Kind Code:
A1
Abstract:
Provided is bakery food with good texture, especially bakery food having a crispy texture even after a certain period of time has elapsed after baking or frying. The dough of the present invention is produced by adding 0.5-10% by weight of a powdery plant protein material to cereal flour used as dough ingredients, wherein an emulsified product of the powdery plant protein material has a hardness of 600 gf or less. The hardness of the emulsified product is a numerical value obtained by measurement with a rheometer (plunger diameter: 18 mm (columnar shape), speed: 5 mm/sec) after mixing 30 parts by weight of the powdery plant protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water, and leaving same to stand for 5 minutes.
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Inventors:
HOKAO RYUTA (JP)
Application Number:
PCT/JP2023/008293
Publication Date:
September 21, 2023
Filing Date:
March 06, 2023
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A21D2/26; A21D8/00; A23J3/16
Foreign References:
| JP2020010631A | 2020-01-23 | |||
| JP2003038089A | 2003-02-12 | |||
| JP2021153403A | 2021-10-07 | |||
| JP2001204373A | 2001-07-31 |
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