Title:
MODIFIER FOR NOODLE OR BAKERY PRODUCT
Document Type and Number:
Japanese Patent JP2023124740
Kind Code:
A
Abstract:
To provide noodles or bakery products improved in flavor and texture.SOLUTION: A modifier for noodles or bakery products, which contains as the raw material only wheat flour including wheat flour obtained from north American durum wheat, and water, and in which a part of protein contained in the raw material is denatured has (a)-(c) characteristics as follows: (a) particles of a particle size of 735 μm or more is 2% or less, particles of a grain size of 215 μm or more is 25% or more, and a median particle size is 150-380 μm; (b) a starch damage amount is 20 mass% or less; and (c) an acetic acid soluble protein content is 5-25 mass%.SELECTED DRAWING: None
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Inventors:
HIGUCHI SO
KAWAMURA YUKI
KAWAMURA YUKI
Application Number:
JP2022028714A
Publication Date:
September 06, 2023
Filing Date:
February 25, 2022
Export Citation:
Assignee:
SHOWA SANGYO CO
International Classes:
A23L7/109; A21D6/00; A21D13/00; A23L7/10
Attorney, Agent or Firm:
Kaoru Watanabe