JPS6471432A - Wheat flowr composition for contectionery - Google Patents

Wheat flowr composition for contectionery

Info

Publication number
JPS6471432A
JPS6471432A JP22698187A JP22698187A JPS6471432A JP S6471432 A JPS6471432 A JP S6471432A JP 22698187 A JP22698187 A JP 22698187A JP 22698187 A JP22698187 A JP 22698187A JP S6471432 A JPS6471432 A JP S6471432A
Authority
JP
Japan
Prior art keywords
starch
compsn
obtd
wheat
contectionery
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP22698187A
Other languages
Japanese (ja)
Inventor
Toshihiro Kojima
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP22698187A priority Critical patent/JPS6471432A/en
Publication of JPS6471432A publication Critical patent/JPS6471432A/en
Pending legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: To provide a compsn. which contains the starch stock obtd. by mixing raw soybean components with starch, adding water to the mixture and drying the compsn. by heating and wheat flour and yields cake, castilla, biscuits, etc., having good secondary processability and eating feel. CONSTITUTION: This compsn. is obtd. by incorporating the starch stock obtd. by mixing the raw soybean components preferably at 1 to 2(wt.)% with the starch, adding the water to the mixture in such a manner that the moisture content attains 20 to 40% and drying the compsn. by heating to (A) the starch and (B) the wheat flour in such a manner that the component A preferably attains 5 to 50%.
JP22698187A 1987-09-10 1987-09-10 Wheat flowr composition for contectionery Pending JPS6471432A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP22698187A JPS6471432A (en) 1987-09-10 1987-09-10 Wheat flowr composition for contectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP22698187A JPS6471432A (en) 1987-09-10 1987-09-10 Wheat flowr composition for contectionery

Publications (1)

Publication Number Publication Date
JPS6471432A true JPS6471432A (en) 1989-03-16

Family

ID=16853639

Family Applications (1)

Application Number Title Priority Date Filing Date
JP22698187A Pending JPS6471432A (en) 1987-09-10 1987-09-10 Wheat flowr composition for contectionery

Country Status (1)

Country Link
JP (1) JPS6471432A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012130278A (en) * 2010-12-21 2012-07-12 Nisshin Oillio Group Ltd Method for producing sponge cake
JP2018201464A (en) * 2017-06-08 2018-12-27 日本食品化工株式会社 Texture modifier for air bubble-containing foods, manufacturing method therefor, and manufacturing method of air bubble-containing foods

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012130278A (en) * 2010-12-21 2012-07-12 Nisshin Oillio Group Ltd Method for producing sponge cake
JP2018201464A (en) * 2017-06-08 2018-12-27 日本食品化工株式会社 Texture modifier for air bubble-containing foods, manufacturing method therefor, and manufacturing method of air bubble-containing foods

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