Title:
DOUGH FOR BAKERY FOOD AND BAKERY FOOD
Document Type and Number:
Japanese Patent JP2022147809
Kind Code:
A
Abstract:
To provide a bakery food that has a crispy texture without containing wheat flour or eggs, and has little feel of sticking or roughness.SOLUTION: A dough for bakery food contains milk protein of 50-80 mass%, and oil and fat of 5-30 mass%. In the milk protein, the mass ratio between casein and whey protein is 20: 80-80: 20 (casein: whey protein). The dough for bakery food is baked to provide a bakery food.SELECTED DRAWING: None
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Inventors:
SUZUKI YUTA
Application Number:
JP2021049220A
Publication Date:
October 06, 2022
Filing Date:
March 23, 2021
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A21D10/00; A21D2/26; A21D13/00
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