WET HEAT-TREATED WHEAT FLOUR FOR WHEAT FLOUR-CONTAINING FOODS, MIX OR FOOD MATERIAL CONTAINING THE WET HEAT-TREATED WHEAT FLOUR AND FOOD PRODUCED BY USING THE WET HEAT-TREATED WHEAT FLOUR

摘要

A wet heat-treated wheat flour for wheat flour-containing foods such as breaded fried foods, fried foods, okonomiyaki (a Japanese style pancake), bakery, sauces and flour pastes, which is a wet heat-treated wheat flour characterized by having a gelatinization degree a of 12.5% or more but not more than 30% and, after adding 300% by mass (based on the flour) of water, showing a viscosity of 1 Pa s or more but not more than 10 Pa s a mix or a food material containing the above wet heat-treated wheat flour; and a food produced by using the above wet heat-treated wheat flour. It is preferable that the wet heat-treated wheat flour as described above has a particle diameter of 1.0 mm or less and the ratio of wheat flour particles having a particle diameter of 0.40 mm or less amounts to 90% or more.