Title:
大豆粉及びα化ハイアミロース澱粉を使用したドーナツミックス及びこれを使用したドーナツ
Document Type and Number:
Japanese Patent JP7187396
Kind Code:
B2
Abstract:
To provide doughnut mix capable of obtaining doughnut having fresh-baked and moist food texture, and a doughnut using the same.SOLUTION: There is provided doughnut mix comprising 5 pts.mass or more and 40 pts.mass or less of α high amylose starch relative to 100 pts.mass of cereal flour and/or starch, and 20 pts.mass or more and 70 pts.mass or less of soy flour relative to 100 pts.mass of cereal flour and/or starch, and a doughnut using the same.SELECTED DRAWING: None
Inventors:
Anri Oyanagi
Application Number:
JP2019131848A
Publication Date:
December 12, 2022
Filing Date:
July 17, 2019
Export Citation:
Assignee:
Nippon Flour Mills Co., Ltd.
International Classes:
A21D2/36; A21D13/60; A23G3/34
Domestic Patent References:
| JP2019092474A | ||||
| JP63173539A | ||||
| JP3292866A | ||||
| JP2016028554A | ||||
| JP2016047021A |
Foreign References:
| WO2014132534A1 | ||||
| US20100119675 |
Attorney, Agent or Firm:
Yoshitsugu Tadokoro
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