CONFECTIONARY WHEAT FLOUR, CONFECTIONARY MIX FLOUR, CONFECTIONARY, AND METHOD OF PRODUCING CONFECTIONARY WHEAT FLOUR

Title:

CONFECTIONARY WHEAT FLOUR, CONFECTIONARY MIX FLOUR, CONFECTIONARY, AND METHOD OF PRODUCING CONFECTIONARY WHEAT FLOUR

Document Type and Number:

Japanese Patent JP2022155949

Kind Code:

A

Abstract:

To provide confectionary wheat flour capable of obtaining confectionary in which a feeling of disintegration is felt in the mouth, and which seldom leaves residues in the mouth at the time of mastication.SOLUTION: The present invention provides confectionary wheat flour obtained by heat treatment of raw wheat flour with water under normal pressure, in which the water content is 12.0-17.0 mass%, the ratio of starch grains indicating a polarizing cross under the observation of a polarization microscope is 90% or more, RVA maximum viscosity is 2300 cP or more, and a median diameter is 20-40 μm. Also, the present invention provides a method of producing the confectionary wheat flour, comprising a step of heat treating raw wheat flour with water under normal pressure.SELECTED DRAWING: None

More Like This:

JPH0638	The manufacturing process of the frozen cloth of a イ * strike fermented food
JP2021193998	BAKED CONFECTIONERY
JP2002505090	INDUSTRIAL APPLICABILITY: Crisp batter and crisp batter-coated food product

Inventors:

TSUBOYA RIE
ANDO FUKUYO
FUJIWARA KAZUYA
SHIRATORI MAKIKO

Application Number:

JP2021059407A

Publication Date:

October 14, 2022

Filing Date:

March 31, 2021

Export Citation:

Click for automatic bibliography generation Help

Assignee:

SHOWA SANGYO CO

International Classes:

A21D6/00; A21D13/00

Attorney, Agent or Firm:

Kaoru Watanabe

Previous Patent: Range food

Next Patent: Soybean-containing noodles and noodle sets