| 摘要 |
These raw rice flour noodles are obtained by extruding, into noodle strands, a dough obtained using a raw ingredient powder containing at least 70% by mass of rice flour and 4-30% by mass of pregelatinized starch, the dough being extruded at a pressure of 60-140 kgf/cm2. The dough is preferably obtained by kneading 100 mass parts of the raw ingredient powder and 30-60 mass parts of water. The dough is preferably obtained by adding water of less than 75°C to the raw ingredient powder. These raw rice flour noodles are of pleasing appearance and texture, and the quality thereof can stay high even after being refrigerated or stored frozen after cooking. |
