PROBLEM TO BE SOLVED: To provide heat-treated wheat flour for deep-fried food with which deep fried food having deep-fry batter excellent in binding properties with deep-fry food ingredients and having good flavor and palate feeling, is obtained.SOLUTION: The heat-treated wheat flour for deep-fried food is produced by heating wheat flour having peak viscosity of &ge4,700 mPa s detected by RVA (rapid visco analyzer), and has gluten vitality of &le30 wt.%. Preferably, the heat-treated wheat flour for deep-fried food has a peak time detected by the RVA earlier than that of the wheat flour by 30 sec or more.COPYRIGHT: (C)2011,JPO&INPIT【課題】揚げ物種との結着性に優れ且つ風味および食感の良好な衣を有する揚げ物類が得られる揚げ物用加熱処理小麦粉を提供すること。【解決手段】RVAのピーク粘度が4700mPa・s以上の小麦粉を加熱処理してなり、グルテンバイタリティが30%以下であることを特徴とする揚げ物用加熱処理小麦粉。好ましくは、RVAのピーク時間が、加熱処理前の小麦粉よりも30秒以上早い上記揚げ物用加熱処理小麦粉。【選択図】なし
