Title:
新規食感を有するドーナツ
Document Type and Number:
Japanese Patent JP7261070
Kind Code:
B2
Abstract:
To provide a method for making a doughnut having crispy texture.SOLUTION: The doughnut is produced by using a doughnut mixed flour or doughnut dough containing a starchy raw material that contains a grain flour raw material and at least one selected from the group consisting of oxidation-treated starch and pregelatinized high amylose starch, and in which, characterized, with respect to the total mass of the starchy raw material, the total mass of the oxidation-treated starch and the pregelatinized high amylose starch is 45 mass% or more.SELECTED DRAWING: None
More Like This:
| JP2002272359 | FROZEN AND MOLDED DOUGH FOR LIGHT WAVE OVEN |
| WO/2002/100177 | PRE-PROOFED FREEZER-TO-OVEN DOUGH COMPOSITIONS, AND METHODS |
Inventors:
Satoshi Honda
Application Number:
JP2019075339A
Publication Date:
April 19, 2023
Filing Date:
April 11, 2019
Export Citation:
Assignee:
Nippon Flour Mills Co., Ltd.
International Classes:
A21D10/02; A21D2/38; A21D13/60
Domestic Patent References:
| JP2007166950A | ||||
| JP4311356A |
Foreign References:
| WO2019151034A1 | ||||
| WO2009122900A1 |
Other References:
コーンスターチの特性と新加工・利用技術 でん粉情報 2008年5月, [online], 15-05-2017 uploaded, [Retrieved on 24-11-2022], Retrieved from the internet:
月刊フードケミカル 2015年11月号,2015年,pp.19-23
月刊フードケミカル 2015年11月号,2015年,pp.19-23
Attorney, Agent or Firm:
Shinichiro Tanaka
Yoshi Kazuhiko Ta
Hiroyuki Suda
Satsuki Ichikawa
Hironobu Hattori
Yoshi Kazuhiko Ta
Hiroyuki Suda
Satsuki Ichikawa
Hironobu Hattori