PROCESSED WHEAT FLOUR FOR BAKERY AND ITS PRODUCTION

摘要

PROBLEM TO BE SOLVED: To provide a processed wheat flour for bakery having an effect similar to a slowly acting oxidizing agent, capable of producing a voluminous bread without deteriorating the palatability and processability and free from safety problem, provide a subsidiary raw material for the wheat flour and provide a process for the production of these materials. SOLUTION: This processed wheat flour for bakery has a half-cystine/cysteine ratio of 9.5-30 in the amino acid composition constituting the protein in the wheat flour. The processed wheat flour for bakery is produced by using a subsidiary raw material for bakery containing >=1.8 mol% of half cystine in the amino acid composition constituting the protein in the wheat flour and mixing the subsidiary material to wheat flour at a ratio to give a processed wheat flour having a half-cystine/cysteine ratio of 9.5-30 in the amino acid composition constituting the protein in the wheat flour.