Title:
WHEAT FLOUR COMPOSITION FOR HARD BREAD
Document Type and Number:
WIPO Patent Application WO/2022/107264
Kind Code:
A1
Abstract:
Provided are: a wheat flour composition for hard bread for manufacturing hard bread that has a crisp outer skin and a sticky inner layer and that does not easily undergo degradation over time; and an efficient method for manufacturing hard bread with which the fermentation time of bread dough is shortened. The above problem is solved by, in the manufacture of hard bread, using a wheat flour composition for hard bread containing, based on the total quantity of wheat flour, not less than 15% by mass of wheat flour obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1 (hereinafter, may be referred to as "GA-SX wheat flour").
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Inventors:
NODA JUNICHI (JP)
Application Number:
PCT/JP2020/043138
Publication Date:
May 27, 2022
Filing Date:
November 19, 2020
Export Citation:
Assignee:
NIPPN CORP (JP)
International Classes:
A21D10/02; A21D2/38; A21D13/00
Domestic Patent References:
| WO2011021659A1 | 2011-02-24 |
Foreign References:
| JP2015033361A | 2015-02-19 |
Other References:
INOKUMA, TAKAYUKI: "Using the Hexaploid Nature of Wheat To Create Variability in Starch Characteristics", J. AGRIC. FOOD CHEM., vol. 64, 2016, pages 941 - 947, XP055836069, DOI: 10.1021/acs.jafc.5b05099
Attorney, Agent or Firm:
TANAKA Shinichiro et al. (JP)
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