Usage of the moist heat treatment wheat flour which you use as the wheat flour for the fried food

摘要

PPROBLEM TO BE SOLVED: To provide wet-heat treated wheat flour for fry food enabling production of fried food improved in workability, when cooking the fried food and cooking properties of coating batter to attain improvement in fragile and crispy palate texture of the coating batter, and improvement in appearance, such as sense of volume and flouring formation of the coating batter, and maintaining palate texture similar to that immediately after being produced, even when reheating for cooking such as microwave-oven cooking after storage at normal temperature, chilled or frozen state, in other words, superior in resistance to deterioration with passage of time, and to provide a fried food mix and fried foods both of which utilize the wheat flour. PSOLUTION: The wet-heat treated wheat flour for fried food comprises wheat flour subjected to wet-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 fried food and fried food are obtained by utilizing the wheat flour. PCOPYRIGHT: (C)2008,JPO&INPIT