Title:
WHEAT FLOUR PRODUCT
Document Type and Number:
Japanese Patent JP3150910
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a wheat flour product having a crispy thermally treated surface and capable of maintaining the crispy surface, also when frozen and stored.
SOLUTION: This wheat flour product is obtained by kneading dough raw materials containing 1-15% of a fat having a melting point of 40-60°C and 1-15% of starch subjected to a wet heat treatment under an environment having a vacuum degree of ≤600mmHg, processing the obtained dough, subjecting or not subjecting the processing product to a heating treatment such as a baking or frying treatment, quickly freezing the product and subsequently storing the product in the frozen state.
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Inventors:
Naotaka Kida
Application Number:
JP23751896A
Publication Date:
March 26, 2001
Filing Date:
September 09, 1996
Export Citation:
Assignee:
Japan Tobacco Inc.
International Classes:
A23L7/10; A21D2/16; A21D2/18; A23L7/109; A23L35/00; (IPC1-7): A23L1/16
Attorney, Agent or Firm:
Takeshi Shimizu (3 others)