Title:
WATER-IN-OIL EMULSION COMPOSITION FOR BAKERY FOOD
Document Type and Number:
Japanese Patent JP2023046138
Kind Code:
A
Abstract:
To provide a baked and frozen bread that excels in texture, particularly "moist feeling" or "melting in the mouth".SOLUTION: Bread is produced using a water-in-oil emulsion that contains, in an aqueous phase, exomaltotetraohydrolase (G4 amylase), one of amylases, and soybean extract which is extract from whole-fat soybeans using water, with the weight ratio of protein to carbohydrate of 100-200%. Thus, it is possible to keep a good texture even in the baked and frozen bread, which is prone to quality deterioration.SELECTED DRAWING: None
Inventors:
MAEDA TAKUMA
MAMADA MOTOI
MAMADA MOTOI
Application Number:
JP2021154879A
Publication Date:
April 03, 2023
Filing Date:
September 22, 2021
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A21D2/36; A21D13/00