The use mannered null moist heat treatment of the moist heat treatment wheat flour which you use as the wheat flour for taste burning class

摘要

PROBLEM TO BE SOLVED: To provide moisturized and heated wheat flour for okonomi-yaki (Japanese-style pancake containing vegetables and other foodstuff) enabling production of okonomi-yaki that is improved in volume, presenting moist sensations of batter coating and melting in mouth, being suppressed in dry and crumbling texture due to dryness and smoothness-lacked texture due to aging of the starch to maintain palate texture similar to that immediately after being produced, in other words, superior in resistance to deterioration with the passage of time, to provide a mix for both okonomi-yaki and okonomi-yaki which utilizes wheat flour.;SOLUTION: The moisturized and heated wheat flour for okonomi-yaki comprises wheat flour subjected to moisture and heat treatment, and has a pregelatinization degree α of 12.5-30 wt.% and viscosity of 1-10 Pa s, when water is added to 300 mass% of flour. The mix for both okonomi-yaki and the okonomi-yaki utilizes the wheat flour.;COPYRIGHT: (C)2008,JPO&INPIT