MODIFIED WHEAT FLOUR FOR FRIED FOOD COATING
Modified wheat flour for use in the preparation of coated fried food includes a heat treated product of unmodified wheat flour and having an RVA peak viscosity of 3500 to 7000 mPa·s and a gelatinization onset temperature lower than that of the unmodified wheat flour by at least 10° C. The unmodified wheat flour preferably has a gelatinization onset temperature of 70° to 86° C. The unmodified wheat flour preferably has an RVA peak viscosity of 3000 to 5000 mPa·s. The modified wheat flour has good water dispersibility and provides coated fried foods having a crispy coating.
1 . Modified wheat flour for coated fried food comprising a heat treated product of unmodified wheat flour and having an RVA peak viscosity of 3500 to 7000 mPa·s and a gelatinization onset temperature lower than that of the unmodified wheat flour by at least 10° C.
2 . The modified wheat flour according to claim 1 , wherein the unmodified wheat flour has a gelatinization onset temperature of 70° to 86° C.
3 . The modified wheat flour according to claim 1 , wherein the unmodified wheat flour has an RVA peak viscosity of 3000 to 5000 mPa·s.
4 . A coating material for coated fried food comprising the modified wheat flour according to claim 1 .
5 . A method for modifying wheat flour for coated fried food comprising the step of subjecting unmodified wheat flour for coated and fried food having an RVA peak viscosity of 3000 to 5000 mPa·s to a modification treatment that causes the gelatinization onset temperature of the unmodified wheat flour to lower by at least 10° C.
6 . The method according to claim 5 , wherein the modification treatment is a heat treatment.
7 . The modified wheat flour according to claim 2 , wherein the unmodified wheat flour has an RVA peak viscosity of 3000 to 5000 mPa·s.
8 . A coating material for coated fried food comprising the modified wheat flour according to claim 2 .
9 . A coating material for coated fried food comprising the modified wheat flour according to claim 3 .
10 . A coating material for coated fried food comprising the modified wheat flour according to claim 7 .