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Patent Searching and Data

Document Type and Number:
WIPO Patent Application WO/2021/079896
Kind Code:
The present invention addresses the problem of providing a dry pasta that, when boiled, has a chewy and crispy texture unique to pasta and also has a soft and springy texture. The present invention also addresses the problem of providing a dry pasta that, even when re-heated in a microwave after being boiled and then stored in a chilled state, maintains a good texture. The problem is solved by a dry pasta containing flour (GA-SX flour) obtained by milling harvested wheat which retains the enzymatic activity of GBSSI-A1 and is deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1 and deficient in the enzymatic activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, the flour being contained in an amount of 2-35% by mass relative to the total amount of raw material flour comprising durum wheat semolina and the flour.

YAZAKI Tomohiko (NIPPON FLOUR MILLS CO. LTD., 1-3, Midorigaoka 5-chome, Atsugi-sh, Kanagawa 41, JP)
Application Number:
Publication Date:
April 29, 2021
Filing Date:
October 21, 2020
Export Citation:
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NIPPN CORPORATION (Chiyoda-ku Tokyo, 83, JP)
International Classes:
A23L7/109; A01H5/00; C12N15/54; C12N9/10
Attorney, Agent or Firm:
TANAKA Shinichiro et al. (Shin-Tokyo Bldg. 3-1, Marunouchi 3-chome, Chiyoda-k, Tokyo 55, JP)
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