METHOD FOR PRODUCING HEATED AND GROUND WHEAT FLOUR, HEATED AND GROUND WHEAT FLOUR, MIX FOR BAKERY FOODS AND METHOD FOR PRODUCING SAME

WIPO Patent Application WO/2021/095827

A1

The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour to give a mixture, heating the mixture at an atmospheric temperature of 80-120°C inclusive for 3-60 seconds inclusive, adjusting the temperature of the mixture to 80-100°C inclusive, and then grinding. Also, the present invention pertains to a heated and ground wheat flour having a gelatinization heat of 10-55 inclusive when the gelatinization heat in the untreated state is referred to as 100, having a gluten vitality of 50-90 inclusive when the gluten vitality in the untreated state is referred to as 100, having a particle size distribution wherein the ratio of particles with a particle diameter of 400 μm or less is 90 mass% or more, and having a viscosity of 1-4 Pa•s inclusive when mixed with 500 mass%, relative to the wheat flour, of water at 25°C.

ITO KOICHI (JP)
YAGISHITA TAKAHIRO (JP)
YAMADA TOSHIRO (JP)
MITSUOKA TETSUYA (JP)
YAMAMOTO JOSUKE (JP)
NAKANO HIROYUKI (JP)
MIYAHARA DAISUKE (JP)

PCT/JP2020/042357

May 20, 2021

November 13, 2020

Click for automatic bibliography generation  

NISSHIN SEIFUN PREMIX INC (JP)
NISSHIN SEIFUN GROUP INC (JP)
NISSHIN FOODS INC (JP)

A21D6/00

WO2016121570A1

2016-08-04

JP2017035074A	2017-02-16
CN107397137A	2017-11-28
JP2017035059A	2017-02-16
JP2003000164A	2003-01-07

SHOWA INTERNATIONAL PATENT FIRM (JP)

View/Download PDF      PDF Help

Previous Patent: IMAGE PROCESSING DEVICE, IMAGE PROCESSING METHOD, AND PROGRAM

Next Patent: O-GLCNACYLATED PROTEIN-LIKE SUBSTANCE AND FIBROSIS THERAPEUTIC DRUG CONTAINING SAME