| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject noodles low in puffed degree, relatively low in oil content, and excellent in viscoelasticity after reconstituted with hot water, while having palate feeling and appearance similar to those of raw noodles. SOLUTION: Using a dough prepared by kneading wheat flour, starch or modified starch, and according as necessary, saline solution, common salt, emulsified oil-and fat, lecithin, etc., together, dense, firm and glutinous small lumps are made under deaeration, and these lumps, or after mixed with the dough, are joined together into noodle strips. |
