| 摘要 |
PROBLEM TO BE SOLVED: To obtain reformed farina which obviates the occurrence of deterioration, such as oxidation, in spite of long-term storage and is capable of imparting desirable texture to final products having low allergy, such as bread, by subjecting raw material farina to a transglutaminase treatment in a preparing stage and/or grinding stage. SOLUTION: The raw material farina is subjected to the transglutaminase treatment in the preparing stage and/or grinding stage in the process of milling. In the case of wheat flour, the gel formability, viscosity, water holding property, etc., are improved. If the transglutaminase treatment is executed in the presence of extraneous protein and/or protein partial hydrolyzate, the elastic force and glutinous property of the wheat flour which is kneaded with the water are further increased. |
