PROBLEM TO BE SOLVED: To provide wet-heat treated wheat flour for breaded fried food enabling production of breaded fried food improved in workability, when cooking the breaded fried food, and cooking property of coating batter, having less tension, and suppressed in hardening of the coating batter due to aging of starch, even in reheating for cooking, such as microwave oven cooking after normal-temperature, chilled or frozen storage so as to maintain palate texture, similar to that immediately after being produced, in other words, are superior in resistance to deterioration with the passage of time, and to provide a mix for breaded fried food and breaded fried food, each of which uses wheat flour.SOLUTION: The wet-heat treated wheat flour for breaded fried food comprises wheat flour subjected to moisture and heat treatment, and has pregelatinization &alpha degree of 12.5-30 wt.% and viscosity of 1-10 Pa s, when water is added to 300 mass% of flour. The mix for breaded fried food and breaded fried food are each obtained by utilizing wheat flour.COPYRIGHT: (C)2008,JPO&INPIT【課題】パン粉付けフライ食品を調理する際の作業性および衣の火通りを改善し、引きが少なく、かつ常温、チルドまたは冷凍保存後の電子レンジ調理などの再加熱調理においても、澱粉の老化による衣の硬化などを抑制し、製造直後の食感などを保持できる、いいかえれば経時変化耐性に優れた、パン粉付けフライ食品が得られる、パン粉付けフライ食品用湿熱処理小麦粉、該小麦粉を用いたパン粉付けフライ食品用ミックスおよびパン粉付けフライ食品を提供すること。【解決手段】湿熱処理した小麦粉であって、α化度が12.5%以上、30%以下であり、かつ対粉300質量%に加水した場合の粘度が、1Pa・s以上、10Pa・s以下であることを特徴とするパン粉付けフライ食品用湿熱処理小麦粉、および該小麦粉を利用したパン粉付けフライ食品用ミックスおよびパン粉付けフライ食品。【選択図】なし
