PROBLEM TO BE SOLVED: To provide moisturized and heated wheat flour for okonomi-yaki (Japanese-style pancake containing vegetables and other foodstuff) enabling production of okonomi-yaki that is improved in volume, presenting moist sensations of batter coating and melting in mouth, being suppressed in dry and crumbling texture due to dryness and smoothness-lacked texture due to aging of the starch to maintain palate texture similar to that immediately after being produced, in other words, superior in resistance to deterioration with the passage of time, to provide a mix for both okonomi-yaki and okonomi-yaki which utilizes wheat flour.SOLUTION: The moisturized and heated wheat flour for okonomi-yaki comprises wheat flour subjected to moisture and heat treatment, and has a pregelatinization degree &alpha of 12.5-30 wt.% and viscosity of 1-10 Pa s, when water is added to 300 mass% of flour. The mix for both okonomi-yaki and the okonomi-yaki utilizes the wheat flour.COPYRIGHT: (C)2008,JPO&INPIT【課題】お好み焼き類のボリュームや、生地のしっとり感および口溶け感を向上させ、更に、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、乾燥によるパサツキや澱粉の老化によるボソツキを抑制し、製造直後の食感を保持できる、いいかえれば経時変化耐性に優れた、お好み焼きやたこ焼きなどのお好み焼き類が得られる、お好み焼き類用湿熱処理小麦粉、該小麦粉を用いたお好み焼き類用ミックスおよびお好み焼き類を提供すること。【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お好み焼き類用湿熱処理小麦粉、および該小麦粉を利用したお好み焼き類用ミックスおよびお好み焼き類。【選択図】なし
