Nisshin Flour Milling Co., Ltd.

Nisshin Foods Inc.

Yoshihito Ueki

Michihiro Sakakibara

Hirofumi Motoi

Futoshi Hirasawa

Satomi Nozaki

Miwa Takahashi

Hideyuki Miyamura

Ryosuke Fujimura

Tatsunori Nishide

Shin-ichi Fukudome

Takashi Horimizu

Tetsuya Mitsuoka

Noriko Sakamoto

Hirofumi Sori

Tomofumi Kameoki

Satoshi Kanazawa

Yasuhiko Iwahashi

A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120&#xb0; C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path.

Flour composition

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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Tokyo, Japan

Yoshihito Ueki