| 摘要 |
PROBLEM TO BE SOLVED: To readily obtain a wheat flour composition for a bakery product, especially having a favorable grain flavor, by suppressing an unpleasant smell of wheat bran, and to produce a bakery product having the favorable grain flavor, especially the bread. SOLUTION: This wheat flour composition is characterized by formulating the wheat bran obtained by removing the outermost part in the peridermal part of wheat grains. The wheat bran is obtained after removing the peridermal part of the wheat grains in an amount of >=1.7 wt.% based on the weight of the wheat grains. The wheat flour composition is the composition for the bakery product. The method for producing the bakery product is characterized by comprising using the wheat flour composition.
|
