| 摘要 |
A modified cereal flour is obtained by tempering and grinding raw cereal grain, and treating the raw cereal grain with transglutaminase during tempering or grinding, or during tempering and grinding. Where the cereal grain is wheat, the gel forming capacity, viscosity and water retention of the protein in the wheat are improved so that the modified wheat flour obtained is highly ranked as a raw material for breads, tempera, cakes, fried quick breads such as doughnuts and batter powder. |
