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...
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| creator | FUJII YASUTSUGU KONISHI SHOHEI KIMOTO MASAAKI ITO KOICHI KISHIMA SATOSHI TSUKAMOTO ICHITAMI |
| description | 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 |
| format | Patent |
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【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</description><language>eng ; jpn</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230518&DB=EPODOC&CC=JP&NR=2023069217A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230518&DB=EPODOC&CC=JP&NR=2023069217A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FUJII YASUTSUGU</creatorcontrib><creatorcontrib>KONISHI SHOHEI</creatorcontrib><creatorcontrib>KIMOTO MASAAKI</creatorcontrib><creatorcontrib>ITO KOICHI</creatorcontrib><creatorcontrib>KISHIMA SATOSHI</creatorcontrib><creatorcontrib>TSUKAMOTO ICHITAMI</creatorcontrib><title>BAKERY WHEAT FLOUR</title><description>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</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBBycvR2DYpUCPdwdQxRcPPxDw3iYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBkbGBmaWRobmjsZEKQIAcIAebA</recordid><startdate>20230518</startdate><enddate>20230518</enddate><creator>FUJII YASUTSUGU</creator><creator>KONISHI SHOHEI</creator><creator>KIMOTO MASAAKI</creator><creator>ITO KOICHI</creator><creator>KISHIMA SATOSHI</creator><creator>TSUKAMOTO ICHITAMI</creator><scope>EVB</scope></search><sort><creationdate>20230518</creationdate><title>BAKERY WHEAT FLOUR</title><author>FUJII YASUTSUGU ; KONISHI SHOHEI ; KIMOTO MASAAKI ; ITO KOICHI ; KISHIMA SATOSHI ; TSUKAMOTO ICHITAMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2023069217A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2023</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>FUJII YASUTSUGU</creatorcontrib><creatorcontrib>KONISHI SHOHEI</creatorcontrib><creatorcontrib>KIMOTO MASAAKI</creatorcontrib><creatorcontrib>ITO KOICHI</creatorcontrib><creatorcontrib>KISHIMA SATOSHI</creatorcontrib><creatorcontrib>TSUKAMOTO ICHITAMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FUJII YASUTSUGU</au><au>KONISHI SHOHEI</au><au>KIMOTO MASAAKI</au><au>ITO KOICHI</au><au>KISHIMA SATOSHI</au><au>TSUKAMOTO ICHITAMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BAKERY WHEAT FLOUR</title><date>2023-05-18</date><risdate>2023</risdate><abstract>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</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; jpn |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | BAKERY WHEAT FLOUR |
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