WHEAT FLOUR COMPOSITION FOR BISCUITS

摘要

PROBLEM TO BE SOLVED: To obtain a wheat flour composition adapted to present a product shortcrust and smoothly soluble in palatability despite no use of oil and fat and to provide good manufacturing characteristics because of the resultant dough being little sticky and easily handleable by employing a specific ratio of a heat treated flour having a specific gluten vitality to an untreated flour. SOLUTION: This wheat flour composition for biscuits comprises 5 to 50 wt.% of heat treated flour, which has a gluten vitality of 75 to 95 when defining the gluten vitality of untreated flour as 100, and 95 to 50 wt.% of the untreated flour. The starch contained in the heat treated flour has pref. a degree of pregelatinization of <=15%. It is possible to produce a mix for biscuits containing the composition.