To provide wheat flour for confectionery, capable of obtaining such confectionery having unconventionally unique palate feeling as to be fine in texture, favorably meltable in the mouth with moistness and brittle in crumblingness, and to provide a method for producing the wheat flour.
The wheat flour for confectionery is provided, which is obtained by the following process: raw material wheat based on soft wheat is subjected to moist heat treatment for 1-5 min at 85-100°C, or for 30 min to 3 h at 60-80°C, followed by milling the moist heat-treated wheat by a conventional means and then grinding the resultant wheat flour to adjust its size distribution. The wheat flour has the following: (1) the crude protein content is 6.0-9.5 mass%; (2) the gluten vitality is 35-55%; (3) the pregelatinization degree is 0-5%; (4) the average size is 15-50 μm; (5) the content of the crude flour fraction of 60 μm or larger in particle size is 5-30 mass%; and (6) the content of the fine flour fraction of 30 μm or smaller in particle size is 50-80 mass%.
KAMIMURA RYUJI
SHIGA SEIJI
MURAKAMI KOJI
| JPH11332454A | 1999-12-07 | |||
| JP2008278786A | 2008-11-20 | |||
| JPH06237682A | 1994-08-30 | |||
| JP2002291448A | 2002-10-08 | |||
| JPS53101548A | 1978-09-05 |
| US20090169707A1 | 2009-07-02 |
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高田宗昌: "菓子用小麦粉の特性と種類", 食品と科学, vol. １９８６増刊号, JPN6015051257, 1986, pages 25 - 28, ISSN: 0003302134