PROBLEM TO BE SOLVED: To provide heat-processed wheat flour that is capable of producing batter-fried food having excellent texture, such as proper crunchiness and crispiness, and being less oily, as well as a mix for batter-fried food that is capable of producing such a batter-fried foodstuff.SOLUTION: This invention relates to heat-processed wheat flour produced by heating raw wheat flour, wherein a viscosity V12rpm of 31.7 mass% of a slurry in the heat-processed wheat flour at a temperature of 20°C is 400-1500 mPa_s, and the viscosity V12rpm and a protein content Cp (mass%) based on a dry mass of the heat-processed wheat flour satisfy formula (I) : V12rpm≤260×Cp-2,000. This invention further relates to a mix for batter-fried food comprising 2.5-100 mass% of the heated wheat flour and a method for producing a batter-fried food using the heat-processed wheat flour or the mix for batter-fried food.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を製造することができる加熱処理小麦粉、及び揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を製造することができる衣揚げ食品用ミックスの提供。【解決手段】原料小麦粉を加熱処理してなる加熱処理小麦粉であって、前記加熱処理小麦粉の31.7質量%スラリーの温度20℃における粘度V12rpmが、400~1500mPa・sであり、前記粘度V12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Cp(質量%)が、式(I): V12rpm≦260×Cp-2000(I)を満たすことを特徴とする加熱処理小麦粉、並びに前記加熱処理小麦粉を2.5~100質量%含む衣揚げ食品用ミックス、及び前記加熱処理小麦粉、又は前記衣揚げ食品用ミックスを用いる衣揚げ食品の製造方法。【選択図】図1
