低澱粉損傷量であるデュラム小麦粉およびこれを含有するイースト発酵食品用小麦粉組成物
- 专利权人:
- 日清製粉株式会社
- 发明人:
- 村上 浩二,根本 正道,伊藤 裕朗,岩倉 毅
- 申请号：
- JP2007179370
- 公开号：
- JP5053738B2
- 申请日:
- 2007.07.09
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide an yeast fermented food, having superior texture and flavor through improving the secondary processing suitability of durum wheat flour, i.e., improving the dough quality and the quality of product.
SOLUTION: The wheat composition for a yeast fermented food contains 20 mass% or higher of durum wheat flour whose damaged starch amount is suppressed to be 9.5 mass% or lower.
COPYRIGHT: (C)2009,JPO&INPIT
- 来源网站：
- 中国工程科技知识中心
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