Steamed wheat flour for fry-cooking which is suitable for use in reheating in a microwave oven and production process thereof
US5874122A · kind A · utility
1Cited by
0References
4Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 16, 1997 |
| Grant date | Feb 23, 1999 |
| Priority date | — |
| Expiry date | Jan 16, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A steamed wheat flour for use in the fried good to be reheated in an microwave oven contains starch not substantially converted into alpha starch, and has a gluten vitality of 0.80 to 0.92 based on that of untreated wheat flour and a gluten swelling power of 1.05 to 1.55 based on that of untreated wheat flour. A process for producing steamed wheat flour for fry-cooking, which comprises steaming wheat flour in a closed type high-speed agitator under pressure with saturated steam and under conditions of a residence time of 2-20 sec and a product temperature higher than 80.degree. C. but not higher than 92.degree. C.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.