OIL AND FAT COMPOSITION FOR PREVENTING MIGRATION OF WATER CONTENT IN BAKERY FOOD

OIL AND FAT COMPOSITION FOR PREVENTING MIGRATION OF WATER CONTENT IN BAKERY FOOD

PROBLEM TO BE SOLVED: To provide an oil and fat composition for preventing migration of water content in bakery food, enabling the formulation of an outer dough to be designed freely, and capable of maintaining the crispy texture of the baked part of the outer dough just after the baking with the pa...

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Hauptverfasser: OKADA TSUNEAKI, IRIE FUMIKO
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PRESERVATION THEREOF
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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creator OKADA TSUNEAKI
IRIE FUMIKO
description PROBLEM TO BE SOLVED: To provide an oil and fat composition for preventing migration of water content in bakery food, enabling the formulation of an outer dough to be designed freely, and capable of maintaining the crispy texture of the baked part of the outer dough just after the baking with the passage of days. SOLUTION: The oil and fat composition for preventing the migration of the water content in the bakery food is regulated so that the solid fat content (SFC) in the oil phase may be ≥55% at 25°C and ≤60% at 35°C. COPYRIGHT: (C)2009,JPO&INPIT
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subjects BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PRESERVATION THEREOF
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title OIL AND FAT COMPOSITION FOR PREVENTING MIGRATION OF WATER CONTENT IN BAKERY FOOD
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