Modified wheat flour

Provided is modified wheat flour that is easy to handle during cooking and that provides a high-quality wheat flour-containing food product. The viscosity of an aqueous suspension containing 10 mass% of said modified wheat flour when the aqueous suspension has been heated to 85°C and then cooled to...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	ITO, Takashi, HIWATASHI, Souichiro, FUJIMURA, Ryosuke
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	Provided is modified wheat flour that is easy to handle during cooking and that provides a high-quality wheat flour-containing food product. The viscosity of an aqueous suspension containing 10 mass% of said modified wheat flour when the aqueous suspension has been heated to 85°C and then cooled to 25°C is no higher than 1000 mPa·s, and the degree of dispersion of the aqueous suspension when the aqueous suspension has been heated to 85°C, cooled to 25°C, and then left for 24 hours is no higher than 90%.