| 摘要 |
PURPOSE: To obtain the flour capable of preparing fried coating having soft crispy palatability and keeping the palatability of the fried coating without largely deteriorating after cooled and provide a process for producing the flour. CONSTITUTION: The starch contained in this heat treated flour for a fried food is not practically glutenized, and gluten vitality and gluten swelling in the heat treated flour are 90-98% and 105-155% of those of untreated flour, respectively. The heat treated flour is produced by subjecting flour to a pressurized heat treatment in the presence of saturated aqueous vapor under the conditions of a circumferential speed of 5-20m/sec, a retention time of 2-20sec and the temperature of the flour itself of 65-80 deg.C in a closed-type high speed mixer. |
