GRAIN FLOUR-CONTAINING FOODS AND THE PRODUCTION THEREOF

摘要

PROBLEM TO BE SOLVED: To provide foods which are suppressed texture deterioration accompanied by moisture migration. SOLUTION: The functional fraction that has the equilibrium moisture content of <=30% at 25 deg.C and the glass transition moisture content of 12.5-40 wt.% at 25 deg.C is separated from cereal flour to give the foods that contains the functional fraction more than 50 wt.% in the whole solid fraction that causes the deterioration of texture (processed foods and food materials).