Claims
- 1. A wheat flour composite which comprises a wheat flour comprising not less than 60% by weight of flours which pass through a screening surface having an opening of 75 microns and remains on a screening surface having an opening of 38 microns, in combination with a thickener and optionally a malt.
- 2. A wheat flour composite of claim 1 wherein the wheat flour is compounded with the thickener and malt.
- 3. A wheat flour composite of claim 1 wherein the thickener is selected from the group consisting of alginic acid, sodium alginate, carboxymethylcellulose, carboxymethyl starch, guar gum or locust bean gum.
- 4. A wheat flour composite of claim 1 wherein the thickener is compounded in an amount of about 0.2% to 1.0% based on the total weight of the wheat flour.
- 5. A wheat flour composite of claim 1 wherein the malt is compounded in an amount of about 0.02 to 0.08% based on the total weight of the wheat flour.
Priority Claims (1)
| Number |
Date |
Country |
Kind |
| 1-19776 |
Jan 1989 |
JPX |
|
FIELD OF THE INVENTION
This application is a continuation of application Ser. No. 361,277, filed Jun. 5, 1989now abandoned.
This invention relates to a wheat flour having a specific particle size distribution and a wheat flour composite wherein the wheat flour is compounded with a thickener and optionally a malt.
Wheat flours having lower ash content and higher protein content have been employed for the manufacture of "home-made" like, high grade-oriented bread having good appearance, good textural and taste characteristics. The reason is that lower ash content provides lower impurity to obtain a bread having white crumb and higher protein content (in the case of a wheat flour, higher gluten content) provides a dough with good water adsorption capacity and a bread with increased bread volume which is the desired properties for bread.
Conventional wheat flours as used in the ordinary breadmaking process are of unsatisfactory protein content for the manufacture of the bread having good quality as mentioned above. In this situation, it is conventional to increase the protein content by addition of vital gluten to the wheat flour. This gives rise to an increase in cost of the wheat flour, a reduction in taste characteristics of the bread and a variability in quality, etc. This also gives rise to the problem that the wheat flours having constant quality are not always available. An attempt to produce the wheat flour having higher protein content from a wheat per se has been unsuccessful, since this production gives rise to incorporating into the resultant flour a larger quantity of a bran coat rich in protein rather than an endosperm of the wheat, which results in the production of a low grade flour having high ash content.
The invention is based on the discovery that a v wheat flour having a specific particle size distribution classified from an ordinary wheat flour is particularly suitable for bread flour because of its having higher protein content and lower ash content.
An object of the invention is to provide a wheat flour having higher protein content and lower ash content which is suitable for the manufacture of a bread, a pasta and noodle.
Another object of the invention is to provide a wheat flour composite for breadstuff which is suitable for the manufacture of a high quality bread having good appearance, good textural and taste characteristics.
Other objects, features and advantages of the invention will be apparent from the following detailed description and appended claims.
US Referenced Citations (2)
| Number |
Name |
Date |
Kind |
|
2684904 |
Selman et al. |
Jul 1954 |
|
|
4748032 |
Kono et al. |
May 1988 |
|
Foreign Referenced Citations (1)
| Number |
Date |
Country |
| 3014671 |
Jan 1988 |
JPX |
Non-Patent Literature Citations (3)
| Entry |
| Lockwood, Joseph; Flour Milling, 1962, pp. 392-395, The Northern Publishing Co. LTD, Liverpool 1, England. |
| Pyler E. J., Baking Science and Technology, pp. 232-235, 423-425; Siebel Publishing Co. |
| Chemical Abstracts, 93 (1980), 166414h, "Flour Composition for Bread Making". |
Continuations (1)
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Number |
Date |
Country |
| Parent |
361277 |
Jun 1989 |
|
Patent Grant
5130158
