BAKERY WHEAT FLOUR

To provide bakery wheat flour capable of producing a bakery food product that is not too hard and has a crispy feeling and excellent melt in the mouth.SOLUTION: Bakery wheat flour contains properties in which the content of crude protein is 7.0 to 9.0 mass%, the average particle size is 80-105 μm, t...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	FUJII YASUTSUGU, KONISHI SHOHEI, KIMOTO MASAAKI, ITO KOICHI, KISHIMA SATOSHI, TSUKAMOTO ICHITAMI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	To provide bakery wheat flour capable of producing a bakery food product that is not too hard and has a crispy feeling and excellent melt in the mouth.SOLUTION: Bakery wheat flour contains properties in which the content of crude protein is 7.0 to 9.0 mass%, the average particle size is 80-105 μm, the maltose value is 60-85 mg/10 g, and the ash content is 0.25-0.55 mass%.SELECTED DRAWING: None 【課題】硬すぎず、サクサク感があり口溶けの良いベーカリー食品を製造することができるベーカリー用小麦粉の提供。【解決手段】下記の性質：粗蛋白含量が７．０質量％以上かつ９．０質量％未満、平均粒径が８０～１０５μｍ、マルトース価が６０～８５ｍｇ／１０ｇ、灰分が０．２５～０．５５質量％、を有するベーカリー用小麦粉。【選択図】なし