Modified Wheat Flour for Fried Coatings via Dual Heat Treatment
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Solution Overview
Problem
Conventional modified wheat flours for fried coated food lack sufficient adhesion and texture, often requiring the addition of thickening agents that can degrade the coating's quality.
Innovation Solution
A method involving two heat treatments for wheat flour: first under hermetically sealed conditions exceeding 100°C, followed by a second heating step under atmospheric pressure between 90°C to 120°C, to produce a modified wheat flour with improved adhesion and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional modified wheat flour is used for coating fried coated food, then the coating can be applied, but the adhesion of the coating to the solid ingredient is insufficient and the texture is poor
Solution Approach 1:
The patent applies parameter changes by conducting two sequential heat treatments at different temperature ranges and pressure conditions. The first heat treatment exceeds 100°C under hermetically sealed conditions, and the second heat treatment is performed at 90°C to 120°C under atmospheric pressure. This dual heat treatment process modifies the physical and chemical properties of the wheat flour, improving adhesion and texture without requiring additional thickening agents.
2Reliability
If thickening agents are added to improve coating adhesion, then adhesion is enhanced, but the texture of the coating is degraded
Solution Approach 1:
The patent extracts and eliminates the need for thickening agents by using a dual heat treatment process on wheat flour. Instead of adding external substances to improve adhesion, the invention modifies the wheat flour itself through controlled heating, thereby achieving both improved adhesion and maintained texture without any additive degradation.
3Ease of operation
If wheat flour is heated to improve workability, then dispersibility in water is enhanced, but the protein becomes hard and the coating crumbles
Solution Approach 1:
The patent segments the heat treatment process into two distinct stages with different temperature and pressure conditions. The first stage (exceeding 100°C under hermetically sealed conditions) improves dispersibility, while the second stage (90°C to 120°C under atmospheric pressure) prevents protein hardening. This segmentation allows each stage to optimize for its specific purpose without the negative effects of the other.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The modified wheat flour achieves superior adhesion and texture for fried coated food coatings, enhancing their unity and crispiness without degrading the coating's quality.
Implementation Method 1
a first heating step of heating a raw material wheat flour under hermetically sealed conditions so that the temperature of the raw material wheat flour exceeds 100° C.
Implementation Method 2
due to the properties of wheat flour, the mixture tends to be uneven and lumpy or tends to be sticky... when wheat flour is heated, the protein contained in wheat flour becomes hard
Implementation Method 3
a second heating step of heating the raw material wheat flour from the first heating step under atmospheric pressure conditions so that the temperature of the raw material wheat flour is in a range of 90° C. to 120° C.
Data Source
AI summary
A method for producing a modified wheat flour of the present invention includes a first heating step of heating a raw material wheat flour under hermetically sealed conditions so that the temperature of the raw material wheat flour exceeds 100° C. and a second heating step of heating the raw material wheat flour from the first heating step under atmospheric pressure conditions so that the temperature of the raw material wheat flour is in a range of 90° C. to 120° C. Preferably, the method includes a step of adjusting the moisture content of the raw material wheat flour to 12 to 22 mass % prior to the first heating step. According to the present invention, it is possible to produce fried coated food in which a coating has excellent adhesion to a solid ingredient and also has an excellent texture.