Title:
WHEAT FLOUR FOR CONFECTIONERY AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2018027051
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide wheat flour for confectionery capable of stably producing confectionery with high workability, and capable of obtaining confectionery having softness, excellent in a moist feeling and extremely satisfactory in melting in the mouth, and a method for producing the same.SOLUTION: Provided is raw material wheat flour for confectionery produced by milling raw material wheat essentially consisting of soft wheat, and controlling its physical properties and grain sizes in such a manner that: 1) coarse protein mass reaches 12 mass% or lower; 2) the containing ratio of the coase powder fraction in a grain size of 60 μm or more reaches 3 to below 20 mass%; 3) damage starch content reaches 3.2 mass% or lower; and 4) the damage starch content of the coarse powder fraction in a grain size of 60 μm or more reaches 1.4-2.2% and also the damage starch content of the fine powder fraction in a grain size below 60 μm reaches 2.4-3.5%.SELECTED DRAWING: None
Inventors:
IWAKURA TAKESHI
NEMOTO MASAMICHI
ITO DAISUKE
NAKAMURA KENJI
HIROSE TETSUYA
MANABE TAKAHIRO
ISHIZUKA KOJI
NEMOTO MASAMICHI
ITO DAISUKE
NAKAMURA KENJI
HIROSE TETSUYA
MANABE TAKAHIRO
ISHIZUKA KOJI
Application Number:
JP2016160743A
Publication Date:
February 22, 2018
Filing Date:
August 18, 2016
Export Citation:
Assignee:
NISSHIN FLOUR MILLING INC
International Classes:
A21D6/00
Domestic Patent References:
| JP2012254053A | 2012-12-27 | |||
| JP2014200190A | 2014-10-27 | |||
| JP2014516585A | 2014-07-17 |
Foreign References:
| US20120076910A1 | 2012-03-29 |
Attorney, Agent or Firm:
Masaki Hirota
Seiji Ozawa
Yusaku Tokai
Kazuhiro Matsuda
Makoto Horiuchi
Masako Yamauchi
Shuichi Sonomoto
Akihiro Yamamura
Satoshi Morikawa
Seiji Ozawa
Yusaku Tokai
Kazuhiro Matsuda
Makoto Horiuchi
Masako Yamauchi
Shuichi Sonomoto
Akihiro Yamamura
Satoshi Morikawa