Title:
ケーキ類用生地及びケーキ類用組成物、並びに前記ケーキ類用生地又は前記ケーキ類用組成物を用いたケーキ類
Document Type and Number:
Japanese Patent JP7495781
Kind Code:
B2
Abstract:
To provide a technique to obtain a cake having both a springy texture and a soft and foamy texture.SOLUTION: Cake dough of this invention includes: esterified starch and/or etherified starch; pregelatinized starch; and wheat flour and/or rice flour, in which a ratio of the esterified starch and/or etherified starch to the pregelatinized starch is 3 to 10.SELECTED DRAWING: None
Inventors:
Kuroda Kouji
Matsuno Kosuke
Izumi Miyazawa
Akiko Mori
Shiori Shiraishi
Matsuno Kosuke
Izumi Miyazawa
Akiko Mori
Shiori Shiraishi
Application Number:
JP2019127105A
Publication Date:
June 05, 2024
Filing Date:
July 08, 2019
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A21D2/18; A21D13/00
Domestic Patent References:
| JP2017093299A | ||||
| JP2019135919A | ||||
| JP2015195770A |
Foreign References:
| WO2014128873A1 |
Attorney, Agent or Firm:
Kaoru Watanabe