Title:
クレープ用穀粉組成物、クレープ用生地及びクレープ
Document Type and Number:
Japanese Patent JP7474605
Kind Code:
B2
Abstract:
To provide crepe having good crispy texture, and good workability.SOLUTION: The above problem is solved by using corn flour of 3-38 mass%, durum semolina or durum flour of 0.5-18 mass%, and wheat flour of 50 mass% or more relative to the total mass of cereal flour raw materials in producing crepe.SELECTED DRAWING: None
Inventors:
Mai Sugimori
Application Number:
JP2020034987A
Publication Date:
April 25, 2024
Filing Date:
March 02, 2020
Export Citation:
Assignee:
Nippon Flour Mills Co., Ltd.
International Classes:
A21D2/36; A21D8/00; A23G3/00
Domestic Patent References:
| JP2019062858A | ||||
| JP2019097500A | ||||
| JP9149756A |
Attorney, Agent or Firm:
Shinichiro Tanaka
▲吉▼田 和彦
Hiroyuki Suda
Satsuki Ichikawa
Hironobu Hattori
Ji Akizawa
▲吉▼田 和彦
Hiroyuki Suda
Satsuki Ichikawa
Hironobu Hattori
Ji Akizawa