Title:
MODIFIED WHEAT FLOUR
Document Type and Number:
WIPO Patent Application WO/2020/213117
Kind Code:
A1
Abstract:
Provided is modified wheat flour that is easy to handle during cooking and that provides a high-quality wheat flour-containing food product. The viscosity of an aqueous suspension containing 10 mass% of said modified wheat flour when the aqueous suspension has been heated to 85°C and then cooled to 25°C is no higher than 1000 mPa·s, and the degree of dispersion of the aqueous suspension when the aqueous suspension has been heated to 85°C, cooled to 25°C, and then left for 24 hours is no higher than 90%.
Inventors:
FUJIMURA RYOSUKE (JP)
ITO TAKASHI (JP)
HIWATASHI SOUICHIRO (JP)
ITO TAKASHI (JP)
HIWATASHI SOUICHIRO (JP)
Application Number:
PCT/JP2019/016601
Publication Date:
October 22, 2020
Filing Date:
April 18, 2019
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A21D6/00; A23L7/10
Domestic Patent References:
| WO2017135353A1 | 2017-08-10 | |||
| WO2017135353A1 | 2017-08-10 |
Foreign References:
| JP2010233540A | 2010-10-21 | |||
| JP2014103860A | 2014-06-09 | |||
| JP2014200208A | 2014-10-27 | |||
| JP2013076090A | 2013-04-25 |
Other References:
YOSHIKO KAGAWA (ED.): "Flour", FOOD COMPOSITION TABLE 2016, 1 April 2016 (2016-04-01), JP , pages 6 - 9, XP009531293, ISBN: 978-4-7895-1016-5
See also references of EP 3957179A4
See also references of EP 3957179A4
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
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