| 摘要 |
PROBLEM TO BE SOLVED: To obtain a grain flour processed product free from dryness and hardening, excellent in water absorbing property, water holding capacity and heat transmission property in passage with time after cooling, in re-heating cooking after storage and having smooth texture. SOLUTION: In this grain flour processed product, when reflecting electron image of cut surface obtained by thawing a starch processed product frozen after primary heating and cutting the thawed starch processed product is observed in 200×700 magnification by using a scanning electron microscope without drying and depositing the cut surface, it is observed that many starch grains having 20-50 μm size exist in long diameter direction and the circumference of starch grains have space with 0.5-2.5 μm thickness. The product formed of dough having the above structure can be produced by mixing, e.g. dough using grain flour as a main raw material under reduced pressure and carrying out aging under reduced pressure. |
