WHEAT FLOUR COMPOSITION FOR PANCAKES AND WAFFLES

Title:

WHEAT FLOUR COMPOSITION FOR PANCAKES AND WAFFLES

Document Type and Number:

WIPO Patent Application WO/2021/141114

Kind Code:

A1

Abstract:

Provided are pancakes and waffles that feel soft and moist and melt smoothly in the mouth. Further provided are pancakes and waffles that can withstand folding and are suited for use in folded confections.　This problem is solved by using a wheat flour composition for pancakes and waffles that, relative to the total quantity of wheat flour, contains at least 15% by mass of wheat flour obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks enzyme activity by any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1.

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Inventors:

URAMOTO MARI (JP)

Application Number:

PCT/JP2021/000496

Publication Date:

July 15, 2021

Filing Date:

January 08, 2021

Export Citation:

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Assignee:

NIPPN CORP (JP)

International Classes:

A21D6/00

Foreign References:

JP2013188206A	2013-09-26
JP2015033362A	2015-02-19

Other References:

INOKUMA T. ET AL.: "Using the hexaploid nature of wheat to create variability in starch characteristics.", J. AGRIC. FOOD CHEM., vol. 64, 2016, pages 941 - 947, XP055836069, DOI: 10.1021/acs.jafc.5b05099

Attorney, Agent or Firm:

TANAKA Shinichiro et al. (JP)

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