一种桑蚕丝丝素重链蛋白多克隆抗体及其制备方法和应用

NOVELTY - Method for producing heat-treated wheat flour, involves using 100 parts mass of wheat flour having an amylose content of 25% or less, obtaining a mixture by combining 30-45 parts mass water at 70° C or more, and performing heat treatment at an ambient temperature of 100-120° C for 3-60 seconds, and obtaining heat-treated wheat flour with a gelatinization degree of 50-95%.

USE - The method is used for producing heat-treated wheat flour for bakery foods or noodles (claimed) such as bread and confectionery. The bread include white bread, French bread, roll bread, coppe bread, croissants, and pizza. The confectionery includes donuts, dorayaki, sponge cakes, butter cakes, hot cakes, pancakes, muffins, and cookies. The noodles include udon, Chinese noodles, and pasta.

ADVANTAGE - The method maintains moist and chewy texture in bread, and eats relatively fragile bakery foods such as hot cakes even when stored frozen for a long period of time, and is capable of efficiently producing bakery foods that easily maintains texture.