METHOD FOR EVALUATING BREAD-MAKING PROPERTY OF WHEAT FLOUR USING FREEZING MICROTOME

Title:

METHOD FOR EVALUATING BREAD-MAKING PROPERTY OF WHEAT FLOUR USING FREEZING MICROTOME

Document Type and Number:

Japanese Patent JP2007312606

Kind Code:

A

Abstract:

To provide a method for evaluating bread-making property of wheat flour without actual breadmaking.

The method for evaluating bread-making property of wheat flour comprises (1) a process of collecting bread dough at the initial stage of a kneading process in a sponge dough breadmaking method and freezing the bread dough, (2) a process of forming the frozen dough into flaky dough by a microtome and (3) a process of dyeing the flaky dough and observing a protein tissue pattern of the dyed dough. Wheat flour having good bread-making property has a linear tissue.

Inventors:

HIRAO EIJI

Application Number:

JP2006142380A

Publication Date:

December 06, 2007

Filing Date:

May 23, 2006

Export Citation:

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Assignee:

NIPPON FLOUR MILLS

International Classes:

A21D6/00

Attorney, Agent or Firm:

Yoshitsugu Tadokoro

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