A modified wheat flour may have good handlability in cooking and provide high-quality food products containing wheat flour. A viscosity of a 10 mass % aqueous suspension of such modified wheat flour is 1,000 mPa.Math.s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.

A method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough; working the dough into a sheet including dusting a surface of the sheet of dough with additional flour; proofing the sheet of dough in a proofing room having a pre-determined humidity level, such that a moisture content of the additional surface flour is increased; cutting the proofed sheet of dough into a plurality of substantially tessellating shaped portions; baking each portion to form a bread, such that steam is generated during baking and forms a pocket in the bread; and cutting each bread into at least two parts, each part forming a pocket bread having at least one open edge, the open edge providing access to the pocket, wherein a secondary opening process is not required to provide access to the pocket.

A method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough; working the dough into a sheet including dusting a surface of the sheet of dough with additional flour; proofing the sheet of dough in a proofing room having a pre-determined humidity level, such that a moisture content of the additional surface flour is increased; cutting the proofed sheet of dough into a plurality of substantially tessellating shaped portions; baking each portion to form a bread, such that steam is generated during baking and forms a pocket in the bread; and cutting each bread into at least two parts, each part forming a pocket bread having at least one open edge, the open edge providing access to the pocket, wherein a secondary opening process is not required to provide access to the pocket.

An efficient and high-quality preparation method of lyophilized vegetable noodles is disclosed, which uses high gluten wheat flour and vegetable powder as major raw materials, adds modified starch, edible salt, an emulsifier, edible colloid, a water retaining agent, edible oil, a flavoring agent, a colorant, maltodextrin and wheat gluten, and conducts rising, dough pressing, cooking, high temperature steam gelatinization, rinsing, ultrasonic treatment and infrared lyophilization to obtain convenient and instant lyophilized vegetable noodles. The lyophilized noodles processed by adopting the method have moisture content of 5%-8%, shortened drying time by more than 10 h than ordinary lyophilization, merit factor of more than 90%, easy brewing, smooth and pliable taste, strong aroma, yellowish color, long shelf life and low production power consumption. The method is an efficient preparation method of high-quality lyophilized vegetable noodles having high product yield, long shelf life, low energy consumption and applicability for industrial production.

An efficient and high-quality preparation method of lyophilized vegetable noodles is disclosed, which uses high gluten wheat flour and vegetable powder as major raw materials, adds modified starch, edible salt, an emulsifier, edible colloid, a water retaining agent, edible oil, a flavoring agent, a colorant, maltodextrin and wheat gluten, and conducts rising, dough pressing, cooking, high temperature steam gelatinization, rinsing, ultrasonic treatment and infrared lyophilization to obtain convenient and instant lyophilized vegetable noodles. The lyophilized noodles processed by adopting the method have moisture content of 5%-8%, shortened drying time by more than 10 h than ordinary lyophilization, merit factor of more than 90%, easy brewing, smooth and pliable taste, strong aroma, yellowish color, long shelf life and low production power consumption. The method is an efficient preparation method of high-quality lyophilized vegetable noodles having high product yield, long shelf life, low energy consumption and applicability for industrial production.