| 摘要 |
PROBLEM TO BE SOLVED: To obtain a heat-treated wheat flour giving a cake having high bulkiness and good shape and appearance free from sink mark and depression and developing moist and non-tacky palatability with soft texture and easy meltability in the palate by heat-treating medium wheat flour and/or soft wheat flour to attain a specific gluten vitality and specifying the average particle diameter of the flour. SOLUTION: This wheat flour is composed of medium wheat flour and/or soft wheat flour having gluten vitality of 70-95, preferably 80-90 (the gluten vitality of untreated wheat flour is taken as 100) and an average particle diameter of <=45μm, preferably <=20μm. The heat-treatment is carried out e.g. by applying heat from external source, heating with hot air or immersing in hot water. The product is preferably used as a material for sponge cake.
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