DUSTING FLOUR COMPOSITION
Provided is a dusting flour composition which is useful for improving the adhesion between a food ingredient and batter and maintaining the texture of the coating of fried food products after cooking. The dusting flour composition contains 5 mass % or more of a modified wheat flour, in which 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 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.
1 . A dusting flour composition, comprising:
5 mass % or more of 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.
2 . The composition of claim 1 , wherein the aqueous suspension has a viscosity of 800 mPa-s or less and a dispersibility of 10 to 80%.
3 . The composition of claim 1 , wherein a moisture content of the modified wheat flour is from 10 to 14 mass %.
4 . The composition of claim 1 , wherein a degree of gelatinization of the modified wheat flour is 12% or less.
5 . The composition of claim 1 , wherein the composition comprises
from 5 to 30 mass % of the modified wheat flour, and
one or more selected from the group consisting of cereal flours other than the modified wheat flour and starches.
6 . A method for producing a fried food product, the method comprising attaching the dusting flour composition according to of claim 1 to a food ingredient, subsequently attaching batter to the food ingredient, and then frying the food ingredient.
7 . (canceled)