KITA TAKAOMI,北 剛臣,KAMIMURA RYUJI,上村 竜治,SHIGA SEIJI,志賀 誠司,MURAKAMI KOJI,村上 浩二
申请号：
JP2011130049
公开号：
JP2012254053A
申请日:
2011.06.10
申请国别(地区):
JP
年份:
2012
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide wheat flour for confectionery, capable of obtaining such confectionery having unconventionally unique palate feeling as to be fine in texture, favorably meltable in the mouth with moistness and brittle in crumblingness, and to provide a method for producing the wheat flour.SOLUTION: The wheat flour for confectionery is provided, which is obtained by the following process: raw material wheat based on soft wheat is subjected to moist heat treatment for 1-5 min at 85-100°C, or for 30 min to 3 h at 60-80°C, followed by milling the moist heat-treated wheat by a conventional means and then grinding the resultant wheat flour to adjust its size distribution. The wheat flour has the following: (1) the crude protein content is 6.0-9.5 mass% (2) the gluten vitality is 35-55% (3) the pregelatinization degree is 0-5% (4) the average size is 15-50 μm (5) the content of the crude flour fraction of 60 μm or larger in particle size is 5-30 mass% and (6) the content of the fine flour fraction of 30 μm or smaller in particle size is 50-80 mass%.COPYRIGHT: (C)2013,JPO&INPIT【課題】キメが細かく、しっとりとして口溶けが極めて良好で、しかも崩れるような脆さがある、これまでにはない独特な食感を有する菓子類が得られる菓子類用小麦粉およびその製造方法を提供すること。【解決手段】軟質系小麦を主体とする原料小麦を、加熱水蒸気により、原料小麦の品温が85~100℃で1~5分間湿熱処理するか、あるいは原料小麦の品温が60~80℃で30分間~3時間湿熱処理し、次いで、この湿熱処理小麦を常法に従って製粉し、得られた小麦粉を粉砕して粒度分布を調整し、(1)粗蛋白質含量が6.0~9.5質量%、(2)グルテンバイタリティが35~55%、(3)α化度が0~5%、(4)平均粒径が15~50μm、(5)粒径60μm以上の粗粉画分の含有割合が5~30質量%および(6)粒径30μm以下の微粉画分の含有割合が50~80質量%である、菓子類用小麦粉を得る。【選択図】なし
