Title:
MANUFACTURING METHOD OF CONFECTIONERY BREAD
Document Type and Number:
Japanese Patent JP2020000183
Kind Code:
A
Abstract:
To provide a manufacturing method of confectionery breads having good moist feeling even when time passes.SOLUTION: There is provided a manufacturing method of confectionery breads by emulsifying (A) a liquid oil which is liquid at 25°C of 10 to 100 pts.mass, and (B) moisture of 10 to 70 pts.mass based on 100 pts.mass of starch to an oil-in-water-type, and adding the same to a confectionery bread dough as an oil-in-water-type emulsified oil and fat composition.EFFECT: Confectionery breads having good moist feeling even when time passes can be provided. The resulting confectionery breads have good volume and further good mouth melting.SELECTED DRAWING: None
Inventors:
OKUBI JUNKO
KANAYA MIYUKI
KANAYA MIYUKI
Application Number:
JP2018125076A
Publication Date:
January 09, 2020
Filing Date:
June 29, 2018
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A21D2/14; A21D2/16; A21D13/40