| 摘要 |
PROBLEM TO BE SOLVED: To solve problems for example, most of wheat flours for udon used in Japan use wheat flour made in Australia, but the quality of wheat flour made in Australia has worsened due to abnormal weather which has longed for several years, resulting in hardness of udon, so that toughness and soft and sticky texture is reduced.SOLUTION: Two or more kinds of sub raw materials (thickening material or the like) achieving quality improvement effects are blended to wheat flour for coping with quality worsening of wheat flour due to abnormal weather in the world or change of a production environment. Thereby udon having resilience and toughness can be made. Even a layman who has no noodle-making technique can make udon having stable quality, and aging of noodle quality after boiling can be prevented by providing the wheat flour product for noodle. |
