Title:
熱処理小麦粉の製造方法、小麦粉組成物の製造方法、並びにパン又は焼菓子の製造方法
Document Type and Number:
Japanese Patent JP6831629
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide wheat flour or a wheat flour composition capable of making bread or baked confectionery with good taste and flavour without giving an adverse effect to secondary processing suitability such as bread suitability, even when blending wheat flour with high ash content richly including a nutrient component contained in a skin part of wheat.SOLUTION: Heat-treated wheat flour is obtained by drying and heat-treating French-grown wheat flour having an ash content of 1.0-4.0 mass%. A wheat flour composition is obtained by drying and heat-treating French-grown wheat flour having an ash content of 1.0-4.0 mass% to prepare heat-treated French-grown wheat flour and then mixing the heat-treatment French-grown wheat flour by 0.5-6 mass% in the wheat flour composition.SELECTED DRAWING: None
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Inventors:
Manabu Saito
Takayanagi Masayoshi
Takayuki Masayuki
Yuki Hagiwara
Naoyuki Kurose
Takuya Takiguchi
Kosuke Michishita
Kurashina Ei
Kanazawa Taito
Takayanagi Masayoshi
Takayuki Masayuki
Yuki Hagiwara
Naoyuki Kurose
Takuya Takiguchi
Kosuke Michishita
Kurashina Ei
Kanazawa Taito
Application Number:
JP2016015992A
Publication Date:
February 17, 2021
Filing Date:
January 29, 2016
Export Citation:
Assignee:
Nitto Fuji Flour Milling Co., Ltd.
International Classes:
A21D6/00; A21D13/00; A21D13/80; A23L7/10
Domestic Patent References:
| JP2015050937A | ||||
| JP2015043727A |
Other References:
五訂増補日本食品標準成分表,2005,第2章1穀類,食品番号01012~01014
Attorney, Agent or Firm:
Creation International Patent Office
Shigeru Matsui
Takeo Miyao
Shigeru Matsui
Takeo Miyao