JPS5675077A - Flour for fry batter - Google Patents

Flour for fry batter

Info

Publication number
JPS5675077A
JPS5675077A JP15344979A JP15344979A JPS5675077A JP S5675077 A JPS5675077 A JP S5675077A JP 15344979 A JP15344979 A JP 15344979A JP 15344979 A JP15344979 A JP 15344979A JP S5675077 A JPS5675077 A JP S5675077A
Authority
JP
Japan
Prior art keywords
flour
batter
viscosity change
fry
fry batter
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP15344979A
Other languages
Japanese (ja)
Other versions
JPS5716625B2 (en
Inventor
Mamoru Ito
Koji Endo
Toyofumi Mochizuki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HAKUBAKUMAI KK
Original Assignee
HAKUBAKUMAI KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HAKUBAKUMAI KK filed Critical HAKUBAKUMAI KK
Priority to JP15344979A priority Critical patent/JPS5675077A/en
Publication of JPS5675077A publication Critical patent/JPS5675077A/en
Publication of JPS5716625B2 publication Critical patent/JPS5716625B2/ja
Granted legal-status Critical Current

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  • Grain Derivatives (AREA)

Abstract

PURPOSE: To prepare flour for fry batter, having excellent handleability and giving soft feeling to the mouth when fried, by compounding wheat flour and α-form rice flour at a specific ratio.
CONSTITUTION: The titled flour is prepared by simply mixing (A) 10W70wt%, pref. 20W50wt% of wheat flour containing gluten-forming proteins with (B) 30W 90wt% of rice flour containing ≥50% of α-starch. The flour thus obtained can be easily converted to batter only by dispersing in water. Since the flour has excellent dispersibility, there is no formation of undissolved lumps of flour. It has small viscosity change by excessive agitation, and almost negligible time-dependent viscosity change.
COPYRIGHT: (C)1981,JPO&Japio
JP15344979A 1979-11-27 1979-11-27 Flour for fry batter Granted JPS5675077A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15344979A JPS5675077A (en) 1979-11-27 1979-11-27 Flour for fry batter

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15344979A JPS5675077A (en) 1979-11-27 1979-11-27 Flour for fry batter

Publications (2)

Publication Number Publication Date
JPS5675077A true JPS5675077A (en) 1981-06-20
JPS5716625B2 JPS5716625B2 (en) 1982-04-06

Family

ID=15562789

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15344979A Granted JPS5675077A (en) 1979-11-27 1979-11-27 Flour for fry batter

Country Status (1)

Country Link
JP (1) JPS5675077A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013034440A (en) * 2011-08-10 2013-02-21 Nippon Flour Mills Co Ltd Wheat flour composition for tempura containing rice flour, and tempura using the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013034440A (en) * 2011-08-10 2013-02-21 Nippon Flour Mills Co Ltd Wheat flour composition for tempura containing rice flour, and tempura using the same

Also Published As

Publication number Publication date
JPS5716625B2 (en) 1982-04-06

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