PROBLEM TO BE SOLVED: To provide roux for pasta sauce which is changed into sauce having no powdery feeling peculiar to wheat flour and improved in palate feeling.SOLUTION: The roux for pasta sauce contains wet-heat-treated wheat flour and oil and fat. Preferably, starch, specifically pregelatinized starch, is added in addition to the wet-heat-treated wheat flour and the oil and fat. The wet-heat-treated wheat flour is obtained by pregelatinizing the starch falling in the wheat flour by wet-heat treatment of adding water or water vapor to the wheat flour and heating the mixture, and preferably has a pregelatinization degree of ≥12.5%.COPYRIGHT: (C)2012,JPO&INPIT【課題】ソースとした場合に、小麦粉特有の粉っぽさを感じない食感の向上したパスタソース用ルウを提供すること。【解決手段】湿熱処理小麦粉および油脂を含むことを特徴とするパスタソース用ルウ。好ましくは、湿熱処理小麦粉および油脂に加えて、さらに澱粉、特にα化澱粉を配合する。湿熱処理小麦粉は、小麦粉に水や水蒸気を加え加熱処理する湿熱処理によって、小麦粉に含まれる澱粉をα化させたものであり、α化度が12.5%以上のものが好ましい。【選択図】なし
