How to manufacture bakery mix

The bakery mix with pregelatinized cereal flours, produced by high-temperature slurry heating and drying, addresses the issue of starch retrogradation, ensuring bakery foods retain their quality and texture during storage.

JP7883486B2Active Publication Date: 2026-07-01NISSHIN SEIFUN GROUP INC +3
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Patent Information

Application Number
JP2023517532
Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
Priority Date
2021-04-28
Filing Date
2022-04-26
Publication Date
2026-07-01
Estimated Expiration
2042-04-26

AI Technical Summary

Technical Problem

Bakery foods experience deterioration in taste and texture over time due to starch retrogradation, with existing methods failing to provide a bakery mix that maintains excellent taste and texture during storage.

Method used

A bakery mix containing pregelatinized cereal flours produced by heating a slurry of raw cereal flours with high water content (500 parts by mass or more per 100 parts by mass) to 90°C or higher, followed by drying, to achieve high gelatinization and resistance to starch retrogradation.

Benefits of technology

The bakery mix produces bakery foods that remain fluffy, soft, and moist, maintaining good taste and texture over time, with excellent resistance to starch retrogradation and microwave heating.

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Abstract

A bakery mix, which is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-50 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the bakery mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.
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Citation Information

Patent Citations

  • Highly water absorptive starch, manufacture of highly water absorptive starch, and method of improving water absorbing capacity of starch

    JP1998001501A

  • Mix for bakery product and bakery product using the same

    JP1998056946A

  • alpha-FORMED STARCHY MATERIAL WITH OIL AND FAT, AND FOOD BY USING THE SAME

    JP2001120195A

  • Mixture for bakery product and bakery product by using the same

    JP2003230351A

  • Doughnut and method for producing the same

    JP2004073140A