WHEAT FLOUR AND BREADS USING THE SAME

PROBLEM TO BE SOLVED: To obtain wheat flour for producing breads having superior flavor and texture and breads that use the wheat flour. SOLUTION: The wheat flour for breads is obtained by milling hard wheat by mortar milling and has a particle size fraction of a particle diameter of 125 μm or large...

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Hauptverfasser:	ISHIHARA YOSHIKAZU, HORIBE TAKAHIRO, DATE TSUKASA
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain wheat flour for producing breads having superior flavor and texture and breads that use the wheat flour. SOLUTION: The wheat flour for breads is obtained by milling hard wheat by mortar milling and has a particle size fraction of a particle diameter of 125 μm or larger, and 200 μm or smaller of 25 mass% or larger and 80 mass% or smaller, and ash content of 1.0 mass% or lower, and the breads are obtained by using the wheat flour for breads. Wheat flour for the breads is preserved over a long period of time. The breads using the wheat flour for breads have an superior flavor and texture, rich in vitamin B group, vitamin E, minerals, essential fatty acids, etc., and have high nutrient values. COPYRIGHT: (C)2008,JPO&INPIT