| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing noodles having a moderate hardness, elasticity (viscoelasticity), toughness to teeth and smoothness (slippery feeling in mouth) with good feeling through throat and hardly being slackened with hot water or by boiling without spoiling taste of the noodles and provide a noodle modifier, and to provide noodles capable of maintaining aforesaid texture in producing and after preservation not only in noodles eaten just after cooking but in cooked noodles, raw type noodles (LL noodles), frozen noodles, instant noodles, etc. SOLUTION: The aforesaid problem is solved by adding powdery egg white having <=20 μm average particle size. |
