| 摘要 |
PROBLEM TO BE SOLVED: To obtain a wheat flour product having a crispy thermally treated surface and capable of maintaining the crispy surface, also when frozen and stored. SOLUTION: This wheat flour product is obtained by kneading dough raw materials containing 1-15% of a fat having a melting point of 40-60 deg.C and 1-15% of starch subjected to a wet heat treatment under an environment having a vacuum degree of <=600mmHg, processing the obtained dough, subjecting or not subjecting the processing product to a heating treatment such as a baking or frying treatment, quickly freezing the product and subsequently storing the product in the frozen state. |
