CEREAL FLOUR FOR WESTERN CAKE AND WESTERN CAKE MADE THEREFROM

摘要

PROBLEM TO BE SOLVED: To provide the subject cereal flour containing a specific amount of glutinous wheat flour having low amylose content and useful for the preparation of Western cakes capable of keeping moist and good palatability even by thawing after the storage in refrigerated or frozen state. ;SOLUTION: This cereal flour is composed of 1-30wt.% (preferably 1-20wt.%) of glutinous wheat flour having an amylose content of ≤10% and the remaining part of non-glutinous wheat flour such as high gluten wheat flour, rye flour, starch, etc. The cake prepared from the cereal flour for Western cake exhibits slow progress of aging, has high water-retainability and keeps excellent taste and flavor over a long period even after thawing.;COPYRIGHT: (C)1997,JPO