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

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
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