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

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

1997-01-16

1999-02-23

Tran, Lien

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426463, 426615, A21D 200

Patent

active

058741224

ABSTRACT:
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.

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