Modified wheat flour
AssigneeNisshin Foods Inc.
InventorsRyosuke FUJIMURA, Takashi ITO, Souichiro HIWATASHI
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Abstract
A modified wheat flour may have good handlability in cooking and provide high-quality food products containing wheat flour. A viscosity of a 10 mass % aqueous suspension of such modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.
Claims8
A modified wheat flour, wherein a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and
- wherein a dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.
Dependencies are inferred from the claim text.