Title:
ベーカリー食品用ミックス
Document Type and Number:
Japanese Patent JP7254911
Kind Code:
B2
Abstract:
Provided is a bakery food mix from which bakery food having a favorable food texture and melting feeling in the mouth can be produced. Said bakery food mix contains 1-40 mass% of modified wheat flour, wherein: when a 10 mass% aqueous suspension of the modified wheat flour is heated to 85ºC and then cooled to 25ºC, the viscosity of the aqueous suspension is at most 1000 mPa∙s; and when the aqueous suspension is heated to 85ºC, then cooled to 25ºC, and subsequently left alone for 24 hours, the dispersity of the aqueous suspension is at most 90%.
Inventors:
Takashi Ito
Ryosuke Fujimura
Soichiro Hiwatari
Ryosuke Fujimura
Soichiro Hiwatari
Application Number:
JP2021514740A
Publication Date:
April 10, 2023
Filing Date:
April 18, 2019
Export Citation:
Assignee:
Nisshin Flour Milling Welna Co., Ltd.
International Classes:
A21D10/00; A21D2/36; A21D10/02; A21D13/00; A21D13/80
Domestic Patent References:
| JP2014200208A | ||||
| JP60118157A | ||||
| JP2015213460A | ||||
| JP2017131190A |
Foreign References:
| WO2017026004A1 |
Other References:
池田昌代 等,湿熱処理が強力小麦粉のタンパク質の消化性および粘性特性に及ぼす影響,日本食品保蔵科学会誌,2008年,vol. 34, no. 4,p. 203-208,要約、第203頁右欄第3段落-第204頁左欄第1段落、第205頁左欄第2段落等
NEILL, G. et al.,Optimisation of time/temperature treatment,for heat treated soft wheat flour,Journal of Food Engineering,2012年,vol. 113,p. 422-426
NEILL, G. et al.,Optimisation of time/temperature treatment,for heat treated soft wheat flour,Journal of Food Engineering,2012年,vol. 113,p. 422-426
Attorney, Agent or Firm:
Arga Patent Office