| 摘要 |
Disclosed is a method for manufacturing rice noodles whereby cooking properties such as a moisture absorption rate and a cooking loss rate, mechanical properties such as hardness, adhesiveness, viscosity, elasticity, and coagulation, and flavor are enhanced by using bamboo sprout powder. The method includes the steps of: producing dough by mixing rice powder and bamboo sprout power; and making noodles from the dough. |
