Title:
WRAPPING BEAN-JAM DOUGHNUT MIX AND METHOD OF PRODUCING WRAPPING BEAN-JAM DOUGHNUT
Document Type and Number:
Japanese Patent JP2023032302
Kind Code:
A
Abstract:
To provide a technique of making it possible to stably produce wrapping bean-jam doughnut excellent in appearance and food feeling without a step of yeast fermentation.SOLUTION: Wrapping bean-jam doughnut mix of the present invention contains cereal flour, a swelling agent of 5-10 mass% relative to the cereal flour, and organic acid monoglyceride of 0.2-1 mass% relative to the cereal flour. The cereal flour contains first wheat flour having a water absorption rate by farinograph of 52-60% and second wheat flour having the water absorption rate of 65-70%, in a mass ratio of (first wheat flour)/(second wheat flour)=0 to 0.43.SELECTED DRAWING: None
Inventors:
FUMIWAKE YUTA
UCHIKURA MITSUHIRO
UCHIKURA MITSUHIRO
Application Number:
JP2021138347A
Publication Date:
March 09, 2023
Filing Date:
August 26, 2021
Export Citation:
Assignee:
NISSHIN SEIFUN PREMIX CO LTD
International Classes:
A21D10/00; A21D2/16; A21D13/31; A21D13/60
Attorney, Agent or Firm:
Patent Attorney Showa International Patent Office