WEAK WHEAT FLOUR, ITS PRODUCTION AND WEAK WHEAT FLOUR COMPOSITION

摘要

PROBLEM TO BE SOLVED: To obtain weak wheat flour slightly causing scattering of flour and formation of undissolved lump of flour during operation and having a crispy taste by making the weak wheat flour into coarse particle powder having a specific particle diameter distribution. SOLUTION: This weak wheat flour comprises >=90% of particle having <=150 mμparticle diameter of flour and <=20 accumulated volume % of particle having <=20 mμparticle diameter. In the operation, the protein value of the flour is preferably 7.0-10%. Original flour comprising >=90% of particle having >=150 mμparticle diameter of flour is classified by air so that weak wheat flour comprising <=20 accumulated volume % of particle having <=20 mμparticle diameter of flour can be produced. Original flour comprising >=90% of particle having <=150 mμparticle diameter of flour is adjusted by using a sieve of 40-80 mμin such a way that 30-80% of the flour is over and the 70-20% is passed. Weak wheat flour comprising the flour which is over by the sieve as a product can be produced.