A NOODLE BUNS USING α-WAXY CORN STARCH AND A METHOD OF PRODUCING IT

摘要

The present invention relates to ramen buns using α-waxy corn starch, and a method for making the same and, more specifically, to ramen buns and a method for making the same, wherein when ramen buns used as buns applied to food such as hamburger are made, α-waxy corn starch is applied to a surface of the ramen buns, thereby increasing the binding strength of noodles, and thus the noodles of the ramen buns are improved so that the noodles of the ramen buns are not scattered even though the ramen buns are thawed after being frozen for long-term storage.