There is disclosed a steamed durum wheat flour having a gluten vitality of 0.70 - 0.95 based on that of untreated durum wheat flour and a gluten swelling power of 1.05 - 1.30 based on that of untreated durum wheat flour. The steamed durum wheat flour is suitable for the manufacture of cakes and doughnuts and for a coating material for fried foods including tempura and fried chicken.
