| 摘要 |
PURPOSE: To obtain boiled noodles free from loss of its firmness even when boiled noodle is stored at a low temperature for a long time. CONSTITUTION: This method for producing noodles having characteristics of smooth texture and strong stiffness comprises mixing konjak refined flour which is a raw material for konjak jelly into a wheat flour. Especially, 100 pts.wt. wheat flour and 0.05-0.1 pt.wt. are dissolved in water and the solution is allowed to stand for >=2hr at a constant temperature and then stirred together with wheat flour and a subsidiary raw material. |
