Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
PRODUCTION METHOD FOR DOUGH FOR BREAD, ETC.
Document Type and Number:
WIPO Patent Application WO/2020/067390
Kind Code:
A1
Abstract:
The present invention pertains to a production method for dough for bread or the like, a production method for bread or the like and a method for inhibiting the reduction of moist feeling of bread or the like, and a starch composition that is to be added to dough during mixing in production of dough for bread or the like. In the present invention, dough for bread or the like is produced by a method comprising a step for preparing a starch composition containing 50-97 mass% of gelatinized starch and 3-50 mass% of an edible oil or fat, a step for adding the starch composition to dough during mixing, and a step for further kneading the dough to which the starch composition has been added, during mixing. According to a preferred embodiment of the present invention, bread or the like that can have long-lasting moist feeling can be provided.

Inventors:
YAMAKU KEIKO (JP)
NAGAHATA YUYA (JP)
NOGAMI HIROFUMI (JP)
SAITO SANSHIRO (JP)
Application Number:
PCT/JP2019/038067
Publication Date:
April 02, 2020
Filing Date:
September 27, 2019
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
J OIL MILLS INC (JP)
International Classes:
A21D2/18; A21D2/08
Foreign References:
JPH08224057A1996-09-03
JP2010200696A2010-09-16
JP2002101810A2002-04-09
JPH11289980A1999-10-26
JP2001120195A2001-05-08
JP2017176012A2017-10-05
Other References:
NAGAHATA, YUYA: "Unique gelatinized starch having low stickiness: its mechanism and application to bakery products", THE FOOD INDUSTRY, vol. 56, no. 6, 2013, pages 53 - 57
FUKAZAWA, SATOSHI ET AL.: "Improvement effect of bread making properties of ultrafine crystal oils and fats Focusing on premium shortening-ADF", FOOD SCIENCE, vol. 47, no. 4, 2005, pages 73 - 77
Attorney, Agent or Firm:
KOBAYASHI Hiroshi et al. (JP)
Download PDF: