PREPARATION OF HEAT-TREATED BUCKWHEAT FLOUR

摘要

PURPOSE:To obtain the subject buckwheat flour giving Japanese buckwheat noodles having light and excellent color tone and fragrant and agreeable taste and flavor, giving springy feeling to the palate and exhibiting excellent chewability and improved resistance to getting sticky by carrying out the dry- heat treatment of buckwheat flour in an open system under specific condition. CONSTITUTION:The objective buckwheat flour can be prepared by the dry-heat treatment of buckwheat flour in an open system at 90-140 deg.C for 5-35min, preferably at 105-115 deg.C for 17-23min.