It is low, quality revised manner null of the amylomaize

摘要

PROBLEM TO BE SOLVED: To provide a method for improving the quality of low-amylose wheat flour, capable of easily improving the quality of low-amylose wheat flour without spoiling property inherited from wheat flour.;SOLUTION: This method for improving the quality of low-amylose wheat flour comprises steam heating low-amylose wheat flour at an article temperature of 82-97°C for 5-60 s. The steam heating treatment is preferably performed in a sealed container into which saturated steam is introduced so as to bring a gelation heat ratio of the steam heated low-amylose wheat flour to 80-99.;COPYRIGHT: (C)2007,JPO&INPIT