Title:
WHEAT FLOUR FOR BAKERY
Document Type and Number:
Japanese Patent JP2022147720
Kind Code:
A
Abstract:
To provide wheat flour for bakery that allows the production of a bakery food having a good crunchy texture and ease of melting and swallowing.SOLUTION: A wheat flour for bakery has a crude protein content of 9.0-11.0 mass%, an average particle size of 85-120 μm, a maltose value of 60-100 mg/10 g, and an ash content of 0.25-0.55 mass%.SELECTED DRAWING: None
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Inventors:
MURAKAMI KOJI
SEKI YASUHIKO
KIMOTO MASAAKI
FUJII YASUTSUGU
YAMAGUCHI SATOSHI
SEKI YASUHIKO
KIMOTO MASAAKI
FUJII YASUTSUGU
YAMAGUCHI SATOSHI
Application Number:
JP2021049098A
Publication Date:
October 06, 2022
Filing Date:
March 23, 2021
Export Citation:
Assignee:
NISSHIN FLOUR MILLING INC
International Classes:
A23L7/10; A21D2/36
Attorney, Agent or Firm:
Alga Patent Office, a patent business corporation