| 摘要 |
PURPOSE:To provide a new formulated wheat flour for TEMPURA (deep-fried fish and vegetable) giving a TEMPURA getting a moderately soft texture when poured with a cold TEMPURA soup after thawing from frozen state to chilled state or near the normal temperature without causing the deterioration of the palatability, eatable in a state leaving the characteristic crispness of TEMPURA and giving a soft texture having excellent taste, flavor and palatability similar to the conventional product when poured with a hot TEMPURA soup. CONSTITUTION:The formulated wheat flour for TEMPURA at least contains 60-80wt.% low-gluten wheat flour, 10-30wt.% corn starch, 2-4wt.% rice flour and 2-7wt.% corn flour, wherein the corn starch contains 1-5wt.% gelatinized starch. The freezing property is further improved by incorporating the flour with 0.5-3.5wt.% of vegetable protein powder. |
