GRAIN FLOUR COMPOSITION FOR ELECTRONIC OVEN REHEATING BAKERY AND METHOD FOR MANUFACTURING BAKERY FOOD PRODUCT USING THE SAME

To provide an electronic oven reheating bakery food product having good texture even by electronic oven reheating.SOLUTION: A grain flour composition for electronic oven reheating bakery contains, in grain flours, 10-80 mass% of high-amylose wheat flour having 40 mass% or more of amylose content in...

Full description

Saved in:
Bibliographic Details
Main Authors WATANABE AKI, MURAKAMI KOJI, KIMOTO MASAAKI, SASAKI TOSHIYUKI, KISHIMA SATOSHI, YAMASHITA ATSUKO, TSUKAMOTO KAZUTAMI, MOGI DAISUKE
Format Patent
LanguageEnglish
Japanese
Published 29.09.2023
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online AccessGet full text

Cover

More Information
Summary:To provide an electronic oven reheating bakery food product having good texture even by electronic oven reheating.SOLUTION: A grain flour composition for electronic oven reheating bakery contains, in grain flours, 10-80 mass% of high-amylose wheat flour having 40 mass% or more of amylose content in total starch analyzed by Cocanavalin A method.SELECTED DRAWING: None 【課題】電子レンジ再加熱しても良好な食感を有する、電子レンジ再加熱ベーカリー食品の提供。【解決手段】コンカナバリンＡ法で分析された総澱粉中のアミロース含有量が４０質量％以上の高アミロース小麦粉を、穀粉類中に１０～８０質量％含有する、電子レンジ再加熱ベーカリー用穀粉組成物。【選択図】なし
Bibliography:Application Number: JP20220041475