| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a wet heat-treated wheat flour for sauces or flour pastes, providing the sauces and flour pastes that improve the operability, when cooking the sauces and the flour pastes, and texture and that give no cereal smells, suppress powdery sensation due to aging of starch, and can maintain the meltability in mouth, immediately after being produced, even by reheating cooking, such as microwave cooking after being preserved at normal temperature, chilled or frozen storage temperatures, in other words that excel in resistance to changes due to aging; to provide food materials for the sauces or the flour pastes; and to provide the sauces or the flour pastes. <P>SOLUTION: The wet heat-treated wheat flour for the sauces or the flour pastes is the wet heat-treated wheat flour having 12.5% or higher and 30% or lower for the pregelatinization degree, and providing 1 Pa s or higher and 10 Pa s or lower viscosity, after the addition of water with respect to 300 mass% flour. The food raw materials for the sauces or the flour pastes, and the sauces or the flour pastes are also provided. The food raw materials for sauces or for flour pastes, and sauces or flour pastes that utilize the flour are also provided. <P>COPYRIGHT: (C)2008,JPO&INPIT |
