Title:
BAKERY OIL/FAT COMPOSITION
Document Type and Number:
Japanese Patent JP2023105758
Kind Code:
A
Abstract:
To provide a bakery oil/fat composition that allows stable production of a bakery product that is soft and moist, has good crispness and melting in the mouth and has good shape retention, without affecting physical properties of the dough.SOLUTION: Provided is a bakery oil/fat composition that is characterized by containing a glycosyltransferase. Preferably, the glycosyltransferase is 4-α-glucanotransferase. It is also preferable to contain water-soluble dietary fiber having a weight average molecular weight of 200,000 or less. It is also preferable to contain a glycolytic enzyme.SELECTED DRAWING: None
Inventors:
SATOUCHI KANAKO
Application Number:
JP2022006770A
Publication Date:
July 31, 2023
Filing Date:
January 19, 2022
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A21D2/16; A21D2/18; A21D2/26; A21D13/00
Attorney, Agent or Firm:
Patent Attorney Showa International Patent Office
Previous Patent: Electric excavator air conditioning system, program, and electric excavator
Next Patent: bakery improver
Next Patent: bakery improver