| 摘要 |
PURPOSE:Gluten-rich flour, durum flour or medium-gluten flour are mixed at a specific ratio and the mixture is mixed with dried yam, albumen or yolk lecithin to produce macaroni with the same level of taste and texture in spite of containing no or a small amount of durum wheat flour. CONSTITUTION:80-100% of gluten-rich wheat flour is mixed with less than 20% of durum wheat flour or medium-gluten flour, then more than 1% of freeze-dried yam powder and albumen powder are added thereto. The mixture is further mixed with 20-30wt%, based on the total weight of the flours, of water containing more than 0.2% of yolk lecithin and thoroughly kneaded, formed and boiled. Then, they are placed in a refrigerator kept to -30 deg.C where they are cooled to about -20 deg.C and kept at -20-30 deg.C for 5hr and vacuum dried so that the water content becomes about 12%. Thus, without use of expensive durum wheat flour, or with largely reduced amount of the flour, macaroni not worse in quality than that made by the use of 100% durum wheat flour can be produced. |
