STEAMED WHEAT FLOUR FOR FRY-COOKING WHICH IS SUITABLE FOR USE IN REHEATING IN A MICROWAVE OVEN AND PRODUCTION PROCESS THEREOF

摘要

Described are steamed wheat flour for use in the fried good to be reheated in an microwave oven, which contains starch not substantially converted into alpha starch, and has a gluten vitality of 0.80 to 0.92 based on that of untreated wheat flour and a gluten swelling power of 1.05 to 1.55 based on that of untreated wheat flour; and a process for producing steamed wheat flour for fry-cooking, which comprises steaming wheat flour in a closed type high- speed agitator under pressure with saturated steam and under conditions of a residence time of 2-20 sec and a product temperature higher than 80.degree.C but not higher than 92.degree.C.