Title:
DOUGH COMPOSITION AND BAKERY FOOD PRODUCT COMPOSITION
Document Type and Number:
Japanese Patent JP2023047628
Kind Code:
A
Abstract:
To provide a dough composition capable of obtaining a product that is excellent in workability, increases swelling, is soft, and inhibits ageing, even when it is highly hydrated.SOLUTION: A dough composition contains 80-150 wt.% of water content and 0.05-5 wt.% of carboxymethylated cellulose nanofiber relative to 100 wt.% of starch-containing cereal powder.SELECTED DRAWING: None
Inventors:
YAGI TOMOHIRO
TADA HIROAKI
SATO SHINJI
TADA HIROAKI
SATO SHINJI
Application Number:
JP2021156640A
Publication Date:
April 06, 2023
Filing Date:
September 27, 2021
Export Citation:
Assignee:
JUJO PAPER CO LTD
International Classes:
A21D10/00; A21D2/18; A21D2/36; A21D13/00
Attorney, Agent or Firm:
Yoshihiro Fujimoto