Modified wheat flour

Abstract

To provide modified wheat flour having superior workability when performing processing such as making dough.SOLUTION: The above problem is solved by modified wheat flour in which a relative value of the emulsifying ability of modified wheat flour with respect to the emulsifying ability of unmodified wheat flour obtained by a predetermined method is 1.1 to 2.5.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to the technical field of wheat flour and processed products using wheat flour, and more particularly to wheat flour that has excellent workability in processing wheat flour into cookies, sponge cakes, etc. [Background technology]

[0002] Heat-treated modified wheat flour damages the proteins that make up gluten, and the quantity and quality of gluten affect the quality of the dough and the product. For example, in secondary wheat flour processing products such as confectionery, the strength of the heat treatment of modified wheat flour is one of the factors that determine the processing characteristics and product quality. In terms of workability during secondary processing, moderate heat treatment increases the extensibility of the dough and improves workability, but if the heat treatment is too strong, the dough becomes brittle and has poor extensibility, resulting in poor workability. Therefore, when using heat-treated wheat flour to manufacture secondary processed products, it is necessary to know the degree of heat treatment that the heat-treated wheat flour has undergone. However, conventional analytical methods that estimate the degree of modification due to heat treatment by using the degree of heat damage to gluten have a problem in that the difference between weak and strong heat treatments is difficult to detect in the analytical values, making it difficult to grasp the degree of heat treatment. In particular, weakly heat-treated wheat flour has not been able to be manufactured until now because it is difficult to grasp its quality. For these reasons, heat-treated wheat flour whose degree of heat treatment is appropriately evaluated and whose quality is understood is desired. Reference 1 discloses a method for evaluating the bread-making properties of wheat flour, in which water and wheat flour are stirred and mixed, oil or fat is added, and the mixture is further stirred and mixed, and then centrifuged to evaluate the bread-making properties based on the width of the resulting gel layer. However, there is no mention or suggestion that there is a correlation with the degree of processing of modified wheat flour. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-183029 Summary of the Invention

Problems to be Solved by the Invention

[0004] Another object of the present invention is to provide a modified wheat flour having improved workability when performing processing such as making into a dough as compared with the wheat flour before modification. Further, an object of the present invention is to provide a modified wheat flour having good workability when performing processing such as making into a dough.

Means for Solving the Problems

[0005] The present inventors have found that wheat flour having improved processing suitability in wheat flour processing can be obtained by using a modified wheat flour having a relative value (also referred to as an emulsifying power ratio) of the emulsifying power of the modified wheat flour to the emulsifying power of the wheat flour before modification measured under predetermined conditions, which has a constant value. Further, the present inventors have found that a modified wheat flour having good workability can be obtained by processing so that the above-described emulsifying power ratio measured under predetermined conditions has a constant value. The present invention provides the following aspects. 〔1〕Modified wheat flour in which the relative value Y / X obtained by the method including steps 1 to 6 is 1.1 to 2.5: Step 1: Charge 1 g of modified wheat flour and 15 mL of distilled water into a 50 mL centrifuge tube and suspend them; Step 2: After the suspension in Step 1, further add 20 mL of room temperature liquid oil to the 50 mL centrifuge tube and mix until emulsified; Step 3: After the mixing in Step 2, attach the 50 mL centrifuge tube to a shaker (TAITEC, SR-2S) and shake at 300 rpm for 10 minutes; Step 4: After the shaking in Step 3, attach the 50 mL centrifuge tube to a high-speed centrifuge and centrifuge at 1600 g for 10 minutes; Step 5: After the centrifugation in Step 4, stand the 50 mL centrifuge tube upright in the vertical direction and let it stand still until the interface of the emulsified layer becomes horizontal, and measure the volume Y of the emulsified layer of the modified wheat flour; Step 6: Perform Steps 1 to 5 on the wheat flour before modification, measure the volume X of the emulsified layer of the wheat flour before modification, and obtain the relative value Y / X. 〔2〕The Y obtained by the method including steps 1 to 5 is 2.2 cm 3 or more, and the modified wheat flour according to 〔1〕. 〔3〕The volume X of the emulsion layer of the unmodified wheat flour measured by steps 1 to 5 is 2.0 cm 3 or more, and the modified wheat flour according to 〔1〕 or 〔2〕. 〔4〕The modified wheat flour according to any one of 〔1〕 to 〔3〕, wherein the modified wheat flour is wheat flour modified by protein denaturation treatment. 〔5〕The modified wheat flour according to 〔4〕, wherein the protein denaturation treatment is heat treatment. 〔6〕The modified wheat flour according to 〔5〕, wherein the heat treatment is dry heat treatment. 〔7〕A method for producing a processed food, characterized by using the modified wheat flour according to any one of 〔1〕 to 〔6〕. 〔8〕Use of the modified wheat flour according to any one of 〔1〕 to 〔6〕 in the production of a processed food.

Advantages of the Invention

[0006] According to the modified wheat flour of the present invention, good workability (stretchability, foam breakability) can be provided in the production of processed foods. Further, according to the modified wheat flour of the present invention, the workability in the production of processed foods such as making dough can be improved as compared with the case of using unmodified wheat flour.

Brief Description of the Drawings

[0007] [Figure 1] It is a diagram schematically showing each layer in a centrifuge tube containing the emulsion layer of the modified wheat flour separated in step 5 of the method of the present invention.

Embodiments for Carrying Out the Invention

[0008] <Modified Wheat Flour> The modified wheat flour according to one embodiment of the present invention is characterized in that the relative value Y / X obtained by the method including the following steps 1 to 6, that is, the value corresponding to the relative value of the emulsifying power of the modified wheat flour to the emulsifying power of the unmodified wheat flour is 1.1 to 2.5. Step 1: Add 1 g of modified wheat flour and 15 mL of distilled water to a 50 mL centrifuge tube and suspend; Step 2: After the suspension in step 1, add 20 mL of room temperature liquid oil to the 50 mL centrifuge tube and mix until emulsified; Step 3: After mixing in step 2, the 50 mL centrifuge tube is placed in a shaker (TAITEC, SR-2S) and shaken at 300 rpm for 10 minutes; Step 4: After shaking in step 3, attach the 50 mL centrifuge tube to a high-speed centrifuge and centrifuge at 1600 g for 10 minutes; Step 5: After the centrifugation in step 4, the 50 mL centrifuge tube is placed upright in the vertical direction and left to stand until the interface of the emulsified layer becomes horizontal, and the volume Y of the emulsified layer is measured; Step 6: Steps 1 to 5 are carried out on the pre-modified wheat flour, the volume X of the emulsified layer of the pre-modified wheat flour is measured, and the relative value Y / X is calculated.

[0009] Modified wheat flour that has been modified by heat treatment or other methods has damage to the proteins that make up gluten, and the amount and quality of gluten affect the quality of the dough and the product. When modified wheat flour that has been modified by moderate heat treatment or other methods is used, the dough becomes more extensible, the foam breaks down easily, and workability improves. However, if the heat treatment is too strong, the dough becomes hard, has poor extensibility, and does not break down easily, resulting in poor workability. Emulsifying power is an index indicating the degree to which oil and water mix at the interface when mixed. The higher the emulsifying power, the better the water and oil mix. Wheat flour also has the emulsifying ability to form an emulsion at the water-oil interface. This is thought to be due to the presence of amphiphilic components in the water-soluble or oil-soluble components eluted from the flour. The present inventors surprisingly discovered that during the process of modifying wheat flour by heat treatment, impact treatment, etc., the emulsifying power of wheat flour changes before and after the modification treatment. They believed that such changes in emulsifying power could be a useful indicator for evaluating the degree of flour modification, leading to the completion of the present invention. For example, heat treatment by radiation or electrical conduction can cause protein denaturation and starch gelatinization in wheat flour, while impact treatment by collision can damage starch, etc. in wheat flour, both of which affect the processing suitability and workability of wheat flour. Therefore, the change in wheat flour emulsifying power before and after modification can be a useful indicator for evaluating the processing suitability and workability of modified wheat flour. In this specification, the volumes X and Y measured in the above steps are the amounts of emulsion (emulsion layer volumes) formed at the interface when oil and water are mixed, and are indicators of the emulsifying power of wheat flour before modification (unmodified wheat flour) and modified wheat flour obtained by modifying the wheat flour, respectively. Generally, high emulsifying power means that the emulsifying agent has a strong effect and can uniformly mix and disperse water and oil to form a larger amount of emulsion.

[0010] The relative value Y / X of the volumes X and Y of the emulsified layer measured in steps 1 to 6 indicates the degree to which the emulsifying power of the modified wheat flour has changed (the degree of modification) compared to the emulsifying power of the unmodified wheat flour. By examining the relative value Y / X of the volumes X and Y measured in steps 1 to 6, it is possible to quantitatively measure the degree of modification even when the modification damage to gluten is small, making this a useful method. The relative value Y / X of the modified wheat flour of the present invention, determined by steps 1 to 6, is 1.1 to 2.5. When the value is within this range, the quality of processed products or the processability of processed products is improved compared to before modification. The relative value Y / X is preferably 1.1 to 2.0, more preferably 1.1 to 1.9, and even more preferably 1.2 to 1.5.

[0011] Furthermore, the absolute value of the volume Y of the emulsified layer of the modified wheat flour measured in steps 1 to 5 above can be an absolute index of the emulsifying power of the modified wheat flour. The volume Y of the emulsified layer, which is an index of the emulsifying power determined by steps 1 to 5 of the modified wheat flour of the present invention, is 2.2 cm 3 More preferably, 2.5 cm 3 More preferably, it is 2.8 cm or more. 3 More preferably, it is 3.0 cm or more. 3 More than or equal to 3.3cm 3 Furthermore, excessive heat denaturation of proteins can adversely affect dough formation and texture, so the volume Y should be 18.0 cm or more. 3 Preferably, it is 15.0 cm or less. 3 More preferably, it is: The volume X of the emulsified layer of the wheat flour before modification may be any value, but is preferably 2.0 cm 3 More preferably, 2.5 cm 3 More preferably, it is 3.5 cm or more. 3 That's all.

[0012] <Modification method> In the present invention, wheat flour can be modified by any method, such as heat treatment, impact treatment, or acid-alkali treatment, with heat treatment being preferred. It is believed that modification damages gliadin and water-soluble proteins in wheat flour, resulting in protein denaturation and altering emulsifying performance (emulsion stability). Therefore, measuring emulsifying power allows us to estimate the extent to which wheat flour proteins have been damaged, and furthermore, allows us to estimate processing suitability.

[0013] The modified wheat flour of the present invention is preferably heat-treated wheat flour. The heat-treated wheat flour can be either that obtained by heat-treating unheated wheat flour or that obtained by heat-treating unheated starting wheat flour and then milling the starting wheat flour. The heat treatment applied to the wheat flour or starting wheat flour can be either dry heat treatment or wet heat treatment. Dry heat treatment is a method of heating flour without adding moisture or water vapor, actively evaporating the moisture in the flour. Examples of heat treatment methods include heating flour by exposing it to gas- or solid-mediated conductive heat, radiant heat, reflected heat, hot air, or electromagnetic waves (microwaves). There are no particular limitations on the equipment or machinery used for dry heat treatment; for example, confectionery and bread ovens, reel ovens, roasting kilns, high-temperature dryers, hot air dryers, heat mixers, indirect heating dryers, and microwave generators can be used. Dry heat treatment can be achieved by maintaining the flour in a high-temperature, low-humidity environment. To ensure uniform dry heat treatment, it is preferable to use airflow or mixing with a mixer or the like at appropriate times, or to spread the flour thinly enough to prevent uneven heat conduction. Moisture-heat treatment is a treatment in which the target to be treated (wheat flour or raw wheat) is heated while maintaining the moisture content of the target or while adding moisture to the target. In the moisture-heat treatment, water or steam can be used as the moisture added to the target, and saturated steam is preferably used as the steam. The heating method in the moisture-heat treatment is not particularly limited, and examples include a method in which a heat medium such as hot air is directly brought into contact with the target to be treated, and a method in which the target to be treated is indirectly heated in a high-humidity atmosphere. The equipment used to carry out the moisture-heat treatment is not particularly limited, and examples include an autoclave, a steam oven, and a single- or twin-screw extruder.

[0014] <Processed products> As for processed wheat flour products, there are no particular limitations as long as they use modified wheat flour in which gluten has been modified, and examples thereof include bread, noodles, confectionery, etc.

[0015] <About steps 1 to 6> Step 1: Add 1 g of modified wheat flour and 15 mL of distilled water to a 50 mL centrifuge tube and suspend the mixture. The distilled water can be at ambient temperature. The centrifuge tube can be made of any material that can be used for processes such as mixing with a vortex mixer, shaking with a shaker, and centrifuging with a centrifuge. For example, it can be made of plastics such as polyethylene or polypropylene, or reinforced glass. Step 2: After the suspension in Step 1, 20 mL of room temperature liquid oil is added to the 50 mL centrifuge tube and mixed until emulsified. Sufficient mixing is sufficient to emulsify, and emulsification can be achieved by, for example, stirring for approximately 10 seconds using a vortex mixer. While any vortex mixer may be used, in this specification, mixing for 10 seconds using a TAIYO S-100 is preferred. Step 3: After mixing in step 2, attach the 50 mL centrifuge tube to a shaker and shake at 300 rpm for 10 minutes. Any shaker may be used, but in this specification, an SR-2S shaker manufactured by TAITEC was used, and shaking was carried out at 300 rpm for 10 minutes. Step 4: After shaking in step 3, place the 50 mL centrifuge tube in a high-speed centrifuge and centrifuge at 1600 g for 10 minutes. Any high-speed centrifuge may be used. Step 5: After the centrifugation in step 4, the 50 mL centrifuge tube is placed upright in the vertical direction and left to stand until the interface of the emulsified layer becomes horizontal, and the volume Y of the emulsified layer is measured. Step 6: Steps 1 to 5 are carried out on the unmodified wheat flour, the volume X of the emulsified layer of the unmodified wheat flour is measured, and the relative value Y / X is calculated. In the above steps 5 and 6, instead of determining the volume Y, the distance y between the upper and lower surfaces of the interface of the emulsion layer is measured, and instead of the volume X, the distance x between the upper and lower surfaces of the interface of the emulsion layer is measured. The relative value y / x of the distances x and y can then be converted into the relative value Y / X, allowing for simpler measurements. [Example]

[0016] <Production Example 1: Production of heat-treated wheat flour> The temperature setting of the incubator (PH-201 model, manufactured by ESPEC) was set to the processing temperature shown in Table 1. Once the temperature inside the incubator reached the set temperature, ordinary wheat flours A and J (manufactured by Nippun Co., Ltd.) were spread on an aluminum tray measuring approximately 400 mm x 300 mm and placed in the incubator. The heat treatment was performed based on the time from when the temperature inside the oven reached the specified processing temperature, which was the processing time shown in Tables 1, 2, and 3. Flours B to I are modified flours made from flour A as the base flour, and flours K to N are modified flours made from flour J as the base flour. After heat treatment, the flours were removed from the incubator and allowed to cool naturally at room temperature for 10 minutes. This was used as the heat-treated flour. After heat treatment, the entire amount of flour to be measured was placed in a plastic bag and shaken for 1 minute to homogenize, and a portion of this was used as the sample.

[0017] Table 1 TIFF2025111906000002.tif21151

[0018] Table 2 TIFF2025111906000003.tif21136

[0019] Table 3 TIFF2025111906000004.tif21136

[0020] <Evaluation Example 1: Measurement of emulsifying power ratio> 1 g of wheat flour and 15 mL of distilled water were added to a 50 mL plastic tube and shaken by hand for 10 seconds. 20 mL of salad oil (Nisshin Oillio Co., Ltd.) was added and the mixture was shaken for 10 seconds in a vortex mixer (TAIYO S-100), followed by shaking at 300 rpm for 10 minutes in a shaker (TAITEC SR-2S). The mixture was then centrifuged at 1600 g for 10 minutes in a centrifuge (TOMY LC-220). Immediately after centrifugation, the tube was left standing and the mixture was separated into four layers: a bottom layer mainly containing wheat flour, a water layer above that, an emulsified layer above that, and a top oil layer. The volume of the emulsified layer (cm 3 The volume X of the emulsified layer of unmodified wheat flour was set to 1, and the relative value of the volume Y of the emulsified layer of the modified wheat flour was calculated and evaluated as the emulsifying power ratio.

[0021] <Evaluation Example 2 Measurement of Gluten Vitality and Gluten Index> As a method for evaluating the quality of gluten that has been conventionally practiced, there is a method that uses gluten vitality or gluten index as an index. Although emulsifying power, gluten vitality, and gluten index are all analytical methods that can confirm the degree of protein denaturation, emulsifying power is an analytical method for confirming the stability of an oil-in-water emulsion, while gluten vitality is an analytical method for confirming the ratio of the soluble crude protein content dissolved in a dilute acetic acid solution in total crude protein, and gluten index is an analytical method for analyzing the physical properties of wet gluten. Their respective analysis targets are different. In the present invention, the gluten vitality and the soluble crude protein content (mass %) and total crude protein content (mass %) necessary for calculating the gluten vitality were measured according to the method described in JP-A-2010-233540 and determined by the following formula. Gluten vitality (mass %) = (soluble crude protein content / total crude protein content) / 100 The gluten index was measured according to the official method (Approved Method 38-12) defined by AACC International. Wet gluten was collected using the Glutomatic System manufactured by Perten, and after the wet gluten was put into a dedicated sieve cassette and centrifuged to remove water, the ratio (mass %) of the wet gluten (a) remaining on the sieve to the total amount of the wet gluten (a) on the sieve and the wet gluten (b) passing through the sieve was expressed as follows in the following formula. Gluten index (mass %) = (a / (a + b) × 100) The stronger the elasticity of wet gluten, the more wet gluten that does not pass through the sieve, so the gluten index becomes a large value. Also, when the protein in wheat grains or wheat flour is damaged by heat treatment, the elasticity of wet gluten weakens. Therefore, the greater the degree of heat treatment, the smaller the value of the gluten index. When heat treatment is carried out to the extent that wet gluten is not formed, the value of the total wet gluten amount (a + b), which is the denominator of the gluten index, becomes 0. In this specification, the gluten index in this case is expressed as "unmeasurable".

[0022] <Test Example 1 Influence of Treatment Temperature and Time on Emulsifying Power Ratio> Heat-treated wheat flour was produced according to Production Example 1 except that the treatment temperature and treatment time in Table 4 were used, and the emulsifying power ratio (relative value Y / X) was evaluated according to Measurement Example 1. At a treatment temperature of 50°C, the emulsifying power did not change even when the treatment time was lengthened, but at 75°C to 150°C, the longer the treatment time, the stronger the emulsifying power. Also, in the range of treatment time from 15 to 60 minutes, when heated for the same treatment time, the higher the treatment temperature, the stronger the emulsifying power.

[0023] Table 4 TIFF2025111906000005.tif41141

[0024] <Test Example 2 Comparison of Emulsifying Power Ratio with Other Indicators> In order to compare the characteristics with other indicators used when estimating the degree of heat treatment of heat-treated wheat flour, a comparative test was carried out using wheat flours A to F. Heat-treated wheat flour was produced according to Production Example 1 except that the heat treatment temperature in Table 2 was changed, and the emulsifying power ratio was evaluated according to Measurement Example 1. The same wheat flour was measured according to Measurement Example 2, and the gluten vitality and gluten index were evaluated. The emulsifying power ratio tended to increase with increasing heat treatment temperature at 50 to 150 °C. Although the gluten vitality tended to decrease with increasing heat treatment temperature at 105 to 150 °C, no difference was observed in the case of heat treatment in the temperature range of 105 °C or lower, and it was difficult to discriminate the degree of heating in the low temperature range of 105 °C or lower. In the case of heat treatment at 135 °C or higher, gluten could not be formed and the measurement was impossible, and it was difficult to discriminate the degree of heating in the high temperature range of 135 °C or higher. Therefore, it was found that the emulsifying power ratio could evaluate a wide range of heat treatment degrees up to heat treatment at 50 to 150 °C compared with other indices.

[0025] Table 5 TIFF2025111906000006.tif57149

[0026] <Test Example 3 Manufacture of Cookies> Heat-treated wheat flour was produced according to Production Example 1, the emulsifying power ratio was evaluated according to Evaluation Example 1, cookies were produced according to the following Steps 1 and 2, and sensory evaluation was performed. Step 1: 46 parts by mass of caster sugar, 3 parts by mass of non-fat dry milk, 0.8 part by mass of salt, 0.4 part by mass of sodium bicarbonate, 0.5 part by mass of ammonium bicarbonate, and 22 parts by mass of water were mixed at low speed for 5 minutes, then 30 parts by mass of shortening was added, and the mixture was mixed at low speed for 1 minute, medium speed for 3 minutes, and high speed for 3 minutes. Further, 100 parts by mass of the heat-treated wheat flour produced according to Production Example 1 under the conditions of Tables 1 and 2 was added and mixed at low speed for 1 minute to obtain a dough. Step 2: The dough obtained in Step 1 was formed into a shape with a diameter of about 60 mm and a thickness of 7 mm, and baked at 205 °C for 14 minutes to obtain cookies. For each cookie, 10 experienced panelists evaluated the workability according to Evaluation Criteria Table 1, and the goodness or badness of the evaluation score of the workability was regarded as the goodness or badness of the secondary processing suitability. The workability evaluated the extensibility of the dough. Relative evaluation was performed with the workability when using unmodified wheat flour A before modification as 3 (reference value). When the emulsifying power ratio of Example 1 was 1.1, the workability was the best, and the evaluation was higher than that of the unmodified wheat flour in Examples 1 to 4. The modified wheat flour with an emulsifying power ratio of 3.2 in Comparative Example 1 had slightly poor workability and was unsuitable.

[0027] Evaluation Criteria Table 1 TIFF2025111906000007.tif31141

[0028] Table 6: Cookies TIFF2025111906000008.tif47130

[0029] Table 7: Cookies TIFF2025111906000009.tif47143

[0030] <Test Example 4: Production of sponge cake> Heat-treated wheat flour was produced according to Production Example 1, the emulsifying power ratio was evaluated according to Evaluation Example 1, and a sponge cake was produced according to the following steps 1 and 2, and subjected to a sensory evaluation. Step 1: 100 parts by mass of caster sugar and 100 parts by mass of whole eggs were added and mixed at low speed for 1 minute and at high speed for 10 minutes, after which 40 parts by mass of water was added and mixed at low speed for 30 seconds and at high speed for 4 minutes.Furthermore, 100 parts by mass of heat-treated wheat flour produced according to Production Example 1 under the conditions in Table 2 was added and mixed at low speed for 15 seconds to obtain a dough. Step 2: 350 g of the batter obtained in step 1 was poured into a sponge mold and baked at 170°C for 30 minutes to obtain a sponge cake. The workability of the sponge cake was evaluated by 10 experienced panelists according to the evaluation criteria in Table 2, and the evaluation score for workability was regarded as the suitability for secondary processing. Workability was evaluated by assessing the degree of foam removal. In Reference Example 2, Examples 8 to 14, and Comparative Example 2, which used wheat flour A as the base flour, the workability was best when the emulsifying power ratio in Example 8 was 1.1, and in Examples 8 to 11, it was rated higher than unmodified wheat flour A. The modified wheat flour in Comparative Example 2, with an emulsifying power ratio of 3.2, had slightly poor workability and was unsuitable. A relative evaluation was performed, with the workability when wheat flour A or J before modification was set at 3 (reference value). X=2.0cm 3For the purpose of confirming that the same effects can be observed even when it is small, the tests of Reference Example 3 and Examples 15 to 18 using wheat flour J as the base flour were carried out. When the emulsifying power ratio of Example 16 was 1.4, the workability was the best, and the evaluation was higher than that of unmodified wheat flour J in Examples 15 to 18.

[0031] Evaluation Criteria Table 2 TIFF2025111906000010.tif26117

[0032] Table 8: Sponge Cake TIFF2025111906000011.tif52144

[0033] Table 9: Sponge Cake TIFF2025111906000012.tif52144

[0034] Table 10: Sponge Cake TIFF2025111906000013.tif52144

Claims

1. Modified wheat flour, wherein the relative value Y / X of the emulsifying power of the modified wheat flour to the emulsifying power of the unmodified wheat flour obtained by the method including steps 1 to 6 is 1.1 to 2.5: Step 1: Put 1 g of modified wheat flour and 15 mL of distilled water into a 50 mL centrifuge tube and suspend them; Step 2: After suspension in Step 1, further add 20 mL of room temperature liquid oil to the 50 mL centrifuge tube and mix well until emulsified; Step 3: After mixing in Step 2, attach the 50 mL centrifuge tube to a shaker (TAITEC, SR-2S) and shake at 300 rpm for 10 minutes; Step 4: After shaking in Step 3, attach the 50 mL centrifuge tube to a high-speed centrifuge and centrifuge at 1600 g for 10 minutes; Step 5: After centrifugation in Step 4, stand the 50 mL centrifuge tube upright in the vertical direction and let it stand still until the interface of the emulsified layer becomes horizontal, and measure the volume Y of the emulsified layer; Step 6: Perform Steps 1 to 5 on the unmodified wheat flour, measure the volume X of the emulsified layer of the unmodified wheat flour, and obtain the relative value Y / X Here, the relative value Y / X is regarded as corresponding to the relative value of the emulsifying power of the modified wheat flour to the emulsifying power of the unmodified wheat flour.

2. Y obtained by the method including steps 1 to 5 is 2.2 cm 3 The modified wheat flour according to claim 1, wherein the above is satisfied.

3. The volume X of the emulsified layer of the unmodified wheat flour measured by Processes 1 to 5 is 2.0 m 3 or more, the modified wheat flour according to claim 1.

4. The modified wheat flour according to any one of Claims 1 to 3, wherein the modified wheat flour is wheat flour modified by a protein denaturation treatment.

5. The modified wheat flour according to Claim 4, wherein the protein denaturation treatment is a heat treatment.

6. The modified wheat flour according to Claim 5, wherein the heat treatment is a dry heat treatment.

7. A method for manufacturing a processed food, characterized by using the modified wheat flour according to any one of Claims 1 to 3.

8. Use of the modified wheat flour according to any one of Claims 1 to 3 in the manufacture of a processed food.

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