BUCKWHEAT FLOUR AND PROCESSED ARTICLE OF BUCKWHEAT FLOUR

• Main Authors: TODOROKI HITOSHI, FURUKAWA MIKA, MAEJIMA MASANAGA
• Format: Patent
• Language: English
• Published: 23.01.2001
• Edition: 7
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide buckwheat flour capable of giving buckwheat noodles and the like, which have good textures and are extended as less as possible, when boiled, without deteriorating the original flavor of the buckwheat. SOLUTION: This buckwheat flour has a characteristic that peaks A and B appear in a particle diameter region of 5 to 15 μm and in a particle diameter region of >=30 μm in a particle size distribution curve measured by a laser diffraction method, wherein the peak value of the peak A appearing in the particle diameter region of 5 to 15 μm is larger than the peak value of the peak B appearing in the particle diameter region of >=30 μm.