WHEAT FLOUR COMPOSITION FOR PANCAKES AND WAFFLES

摘要

Provided are pancakes and waffles that feel soft and moist and melt smoothly in the mouth. Further provided are pancakes and waffles that can withstand folding and are suited for use in folded confections.　This problem is solved by using a wheat flour composition for pancakes and waffles that, relative to the total quantity of wheat flour, contains at least 15% by mass of wheat flour obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks enzyme activity by any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1.