Title:
ドウ組成物の製造方法
Document Type and Number:
Japanese Patent JP7177046
Kind Code:
B2
Abstract:
The present invention addresses the problem of providing a dough composition that exhibits an excellent workability (low stickiness) even with the addition of large amounts of water and that exhibits an excellent fermentation- or heat-induced expansibility and/or an excellent texture, moldability, and heat-resistant shape-retention behavior. The dough composition contains, per 100 weight% for a starch-containing grain powder, 60-150 weight% water component and 0.1-5 weight% of a carboxymethyl cellulose for which the degree of substitution by the carboxymethyl ether group per glucose unit is in the range from 0.01-0.4.
Inventors:
Kazuhiko Inoue
Nishigaya Kasumi
Hideaki Mitsui
Nishigaya Kasumi
Hideaki Mitsui
Application Number:
JP2019518771A
Publication Date:
November 22, 2022
Filing Date:
May 14, 2018
Export Citation:
Assignee:
NIPPON PAPER INDUSTRIES CO.,LTD.
International Classes:
A21D2/14; A21D13/00
Domestic Patent References:
| JP2015149930A | ||||
| JP10262541A |
Attorney, Agent or Firm:
Sakai International Patent Office
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