The modified wheat flour for fried food of the present invention comprises a heat-treated product of raw flour, has an RVA peak viscosity of 3500 to 7000 mPa · s, and a gelatinization start temperature lower by 10 ° C. or more than that of raw flour. The gelatinization start temperature of the raw material flour is preferably 70 ° C to 86 ° C. The RVA peak viscosity of the raw material flour is preferably 3000 to 5000 mPa · s. The modified wheat flour for fried food of the present invention can provide a fried food having good dispersibility in water, excellent workability, and a crispy texture.本発明の揚げ物衣用改質小麦粉は、原料小麦粉の熱処理物からなり、ＲＶＡピーク粘度が３５００～７０００ｍＰａ・ｓで且つ原料小麦粉に比べて糊化開始温度が１０℃以上低い。原料小麦粉の糊化開始温度は好ましくは７０℃～８６℃である。原料小麦粉のＲＶＡピーク粘度は好ましくは３０００～５０００ｍＰａ・ｓである。本発明の揚げ物衣用改質小麦粉は、水への分散性が良好で作業性に優れ且つ衣がクリスピーな食感を有する揚げ物を提供できる。
