| 摘要 |
PURPOSE:To produce a raw material for the subject high-grade wheat flour product by removing unnecessary components such as bran from a low-grade wheat flour, obtaining a raw starch and a raw gluten and treating the resultant raw starch and raw gluten without drying them. CONSTITUTION:A wheat raw starch and a wheat raw gluten are obtained by removing bran and smelling and colored water-soluble components from a low- grade wheat flour called 'SUSOKO' using the conventional method. The ratio of the wheat raw starch to the wheat raw gluten is then changed into a value different from that of natural products by combining the resultant raw starch and raw gluten into one, mixing both the components in an arbitrary ratio or admixing a wheat dry starch or a wheat dry gluten therewith. Water, seasonings, nutritive substances and other food additives are added thereto and the resultant mixture is mixed and kneaded, thus preparing the objective product. |
