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A method for enhancing the milk flavor of a wheat flour composition, a dough using the wheat flour composition, and breads or confectioneries using the wheat flour composition or the dough, and foods.
A method for enhancing the milk flavor of a wheat flour composition, a dough using the wheat flour composition, and breads or confectioneries using the wheat flour composition or the dough, and foods.
PROBLEM TO BE SOLVED: To provide a wheat flour composition having a good flavor and texture of a food using the wheat flour composition and excellent workability at the time of food production. A wheat flour composition having a protein content of 10.5 to 12.8% by mass, an ash content of 0.55 to 0.90% by mass, and a total free amino acid content of 700 mg / kg or more. The wheat flour composition may contain 5 to 35% by mass of Japanese wheat flour having an ash content of 0.53% by mass or less. The flour composition can be used for breads or confectionery. [Selection diagram] None
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