| 摘要 |
PROBLEM TO BE SOLVED: To provide roasted whole grain wheat flour for use in bakery food products for improvement in the taste and texture, a flour mix which contains the flour for use in bakery food products, and bakery food products using the flour or the flour mix.SOLUTION: The roasted whole grain wheat flour is made by whole grain wheat flour at a product temperature of 145 to 180°C for 5 to 20 minutes, having a volume frequency of 70% or more for a dry heat treating grain size of 100 μm or less, and a grain size of 30 μm or more and 80 μm or less for a volume frequency of 50%. The flour mix for use in bakery food products contains the flour. The bakery food products use the flour or the flour mix. |
