PROBLEM TO BE SOLVED: To provide a novel wheat flour swollen food having improved quality in terms of the softening, melting in the mouth, and aging prevention of the wheat flour swollen food after swelling, and the like, without impairing its taste, and a method for producing the swollen food.SOLUTION: A novel wheat flour swollen food contains water-soluble polysaccharides derived from tremella fuciformis. A method for producing a novel wheat flour swollen food includes the step of blending the water-soluble polysaccharides derived from tremella fuciformis of 0.005-0.1 pts.wt. with 100 pts.wt. of the wheat flour in the dough of the wheat flour swollen food.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】味に影響せず、膨化後の小麦粉膨化食品の軟化、口溶け、老化防止などの点で従来よりもすぐれた品質を有する新規小麦粉膨化食品および該膨化食品の製造方法の提供。【解決手段】シロキクラゲ由来の水溶性多糖体を含有する新規小麦粉膨化食品。小麦粉膨化食品の生地中の小麦粉100重量部に対し、シロキクラゲ由来の水溶性多糖体を0.005~0.1重量部含有させる工程を含む、新規小麦粉膨化食品の製造方法。【選択図】なし
