To provide flour suitable for confectionery such as cake, doughnut, etc., superior in external appearance, appetite, and touch and as a batter coating material for deep-fried food such as tempura (Japanese deep-fat fried food) and its manufacture, and to provide a flour composition for cake containing flour, a flour composition for doughnut, a flour composition for a batter coating, and confectionery such as cake and doughnut and deep-fried food of high quality.
For example, when the gluten vitality of unprocessed durum flour is 100 and the degree of swelling of gluten is 100, confectionery, deep-fried food, etc., are obtained by using heat-treated durum flour of 70-95 in gulten vitality and 105-130 in the degree of gluten swelling. The heat-processed durum flour is manufactured by putting durum flour in a sealed agitating machine in a pressure applied state wherein saturated vapor is admitted and performing wet heat processing under conditions of a 2-20sec staying time in the sealed agitating machine so that the product temperature of the durum flour is 75-95°C when discharged from the sealed agitating machine.
KOMATA KAZUHIRO
HIRASAWA FUTOSHI
KUGO MASARU
