| 摘要 |
PURPOSE:To obtain noodles such as Chinese noodles, buckwheat noodles, noodles, etc., having palatability similar to that of just cooked noodles by adding grain with a partial hydrolysate of wheat protein, etc., and subsequently treating the mixture with transglutaminase. CONSTITUTION:Grain is added with a partial hydrolysate of wheat protein and/or that of milk protein in an amount of about 0.001-5.0g based on 1g of protein in grain, a raw material. The mixture is treated with transglutaminase to obtain noodles having palatability of desirable degree of hardness, springness and flexibility. |
