STARCH PROCESSED WITH OIL OR FAT AND METHOD FOR PRODUCING SAME

An oil- or fat-processed starch, exhibiting a solubility of equal to or higher than 9.5 % by mass and equal to or lower than 45 % by mass, and an emulsifying capacity of equal to or higher than 50 % and equal to or lower than 100 %.

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Bibliographic Details
Main Authors KAWAI, SHOGO, GOTO, MASARU, KOBAYASHI, ISAO
Format Patent
LanguageEnglish
French
German
Published 18.02.2015
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PRESERVATION THEREOF
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Abstract An oil- or fat-processed starch, exhibiting a solubility of equal to or higher than 9.5 % by mass and equal to or lower than 45 % by mass, and an emulsifying capacity of equal to or higher than 50 % and equal to or lower than 100 %.
AbstractList An oil- or fat-processed starch, exhibiting a solubility of equal to or higher than 9.5 % by mass and equal to or lower than 45 % by mass, and an emulsifying capacity of equal to or higher than 50 % and equal to or lower than 100 %.
Author GOTO, MASARU
KAWAI, SHOGO
KOBAYASHI, ISAO
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DocumentTitleAlternate MIT ÖL ODER FETT BEHANDELTE STÄRKE UND HERSTELLUNGSVERFAHREN DAFÜR
AMIDON TRANSFORMÉ AVEC DE L'HUILE OU DE LA GRAISSE ET SON PROCÉDÉ DE PRODUCTION
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Snippet An oil- or fat-processed starch, exhibiting a solubility of equal to or higher than 9.5 % by mass and equal to or lower than 45 % by mass, and an emulsifying...
SourceID epo
SourceType Open Access Repository
SubjectTerms BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PRESERVATION THEREOF
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Title STARCH PROCESSED WITH OIL OR FAT AND METHOD FOR PRODUCING SAME
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