| 摘要 |
The present invention relates to a composition for manufacturing gluten-free rice noodles with non-digestible maltodextrin and a method for manufacturing the same. The composition includes, with respect to 100 parts by weight of the composition except water, 3-10 parts by weight of non-digestible maltodextrin, 15-20 parts by weight of buckwheat powder, 12-18 by weight of potato starch powder, 1-5 parts by weight of xanthan gum, 12-18 parts by weight of eggs, and 1-2 parts by weight of salt, and more preferably includes 5-7 parts by weight of non-digestible maltodextrin. Therefore, wheat flour or gluten is not added to rice powder and non-digestible maltodextrin is added to the rice powder instead of the wheat flour or the gluten. Therefore, a rise in blood sugar can be prevented and texture of the rice noodles after cooking can be enhanced by activity for inhibiting α-amylase and α-glucosidase. |
