Title:
METHOD OF PRODUCING CHOUX DOUGH, CHOUX DOUGH, AND CHOUX
Document Type and Number:
Japanese Patent JP2022182999
Kind Code:
A
Abstract:
To provide choux dough capable of obtaining choux puff having moist feeling and a crispy texture in choux dough and having a volume.SOLUTION: The present invention provides a method of producing choux dough in which choux dough having a viscosity at 25°C being 2000 Pa s or more and 6300 Pa s or less is produced by using mix flour in which the total amount of waxy corn starch and tapioca starch is 70 pts.mass or more, waxy corn starch is 50 pts.mass or more and 100 pts.mass or less, and tapioca starch is 0 pt.mass or more and 50 pts.mass or less relative to 100 pts.mass of cereal flour comprising starch.SELECTED DRAWING: None
More Like This:
| JP5739129 | Dietary fiber composition |
| JPS62146548 | PRODUCTION OF BREADS |
| JP5629365 | Baked confectionery |
Inventors:
TAKAHASHI NAOTO
Application Number:
JP2022050786A
Publication Date:
December 08, 2022
Filing Date:
March 25, 2022
Export Citation:
Assignee:
NISSHIN SEIFUN PREMIX CO LTD
International Classes:
A21D2/18; A21D13/33
Attorney, Agent or Firm:
Patent Attorney Showa International Patent Office