Title:
GRAIN FLOUR COMPOSITION FOR CONFECTIONERY, DOUGH FOR CONFECTIONERY, AND CONFECTIONERY
Document Type and Number:
Japanese Patent JP2019076049
Kind Code:
A
Abstract:
To provide confectionery having excellent dough during work, excellent texture and product appearance after baking.SOLUTION: There is provided a grain flour composition for confectionery solving the problem by using soft wheat flour of common wheat and semolina of durum wheat Setodur for confectionery, using semolina of Setodur of 5 to 25 mass% relative to the sum total of soft wheat flour of common wheat and semolina of durum wheat Setodur for the confectionery such as cookies and a butter cake, and using semolina of Setodur of 3 to 15 mass% relative to the sum total of soft wheat flour of common wheat and semolina of durum wheat Setodur for the confectionery such as a sponge cake.SELECTED DRAWING: None
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Inventors:
MASUDA YOSHIKO
YAMAMOTO KATSUHIRO
OKUSU HIDEKI
YAMAMOTO KATSUHIRO
OKUSU HIDEKI
Application Number:
JP2017206904A
Publication Date:
May 23, 2019
Filing Date:
October 26, 2017
Export Citation:
Assignee:
NIPPON FLOUR MILLS
International Classes:
A21D2/36; A21D10/02; A21D13/80
Domestic Patent References:
| JPH09187216A | 1997-07-22 | |||
| JPH09149756A | 1997-06-10 | |||
| JP2000184848A | 2000-07-04 |
Other References:
食品機械装置, vol. 53(6), JPN6021016617, 2016, pages 42 - 46, ISSN: 0004500897
Attorney, Agent or Firm:
Shinichiro Tanaka
Disciple Maru Ken
▲吉▼田 和彦
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Akizawa
Disciple Maru Ken
▲吉▼田 和彦
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Hironobu Hattori
Akizawa