Nisshin Flour Milling Co., Ltd.

Ministry of Agriculture, Forestry, and Fisheries

National Agricultural Experiment Station

Hideyuki Miyamura

Yasuhiro Tanaka

Shinji Ishigami

Hirofumi Motoi

Yuki Murayama

Toshiki Nakamura

Futoshi Hirasawa

Katsuyuki Hayakawa

Koichi Hatta

Yoshihito Ueki

Ryo Yoshikawa

Makoto Yamamori

Seiji Tago

Seiji Ito

Keiko Tanaka

Tsuguhiro Hoshino

Masakazu Mizukami

Hirofumi Sori

Yoshiko Kawamura

Flour blends which contain waxy wheat flour and which are suitable for the preparation of deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki are described. These flour blends make it possible to obtain foods which have excellent texture and flavor when consumed immediately after preparation or after being heated or thawed.

Flour blends for deep fried foods, steamed Chinese manju, dough sheets,

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

Growing community of inventors

Saitama, Japan

Hideyuki Miyamura