Nisshin Flour Milling Co., Ltd.

Futoshi Hirasawa

Hirofumi Motoi

Akio Fujita

Hideyuki Miyamura

Yoshihito Ueki

Keiithiro Murofushi

Hirofumi Sori

Masaru Kyugo

Fusaki Kajio

Kazuhiro Omata

Processes for the production of noodles by machines

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.

Steamed durum wheat flour

A steamed wheat flour for use in the fried good to be reheated in an microwave oven contains starch not substantially converted into alpha starch, and has a gluten vitality of 0.80 to 0.92 based on that of untreated wheat flour and a gluten swelling power of 1.05 to 1.55 based on that of untreated wheat flour. A process for producing steamed wheat flour for fry-cooking, which comprises steaming wheat flour in a closed type high-speed agitator under pressure with saturated steam and under conditions of a residence time of 2-20 sec and a product temperature higher than 80.degree. C. but not higher than 92.degree. C.

Steamed wheat flour for fry-cooking which is suitable for use in

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Ohimachi, Japan

Futoshi Hirasawa