DRY WHEAT FLOUR FOR ROUX AND/OR DRY CORN STARCH, AND ITS METHOD OF PREPARATION

摘要

PROBLEM TO BE SOLVED: To provide a new type of dry wheat flour and/or dry corn starch which can shorten the time to heat roux to a predetermined moisture content for the longer and room temperature preservation by reducing the moisture content of roux before heating, can create white color roux with a flavor that does not give a conventional feeling of over heating, and, by reducing the moisture content of roux, can smooth the physical properties at the time of heating or mixing of roux.;SOLUTION: The manufacturing method of the dry wheat flour for roux and/or dry corn starch of this invention is characterized to dry the moisture content of the wheat and/or the corn starch below 5 mass%, preferably below 4.5 mass%, and not to go beyond 100°C of product temperature after drying, and furthermore, to carry out the particle size adjustment by the shifter after drying treatment. This invention also refers to the roux products which are obtained by using the dry wheat flour for roux and/or dry corn starch as a feedstock.;COPYRIGHT: (C)2009,JPO&INPIT