| 摘要 |
PROBLEM TO BE SOLVED: To provide a manufacturing method of noodles, capable of making noodles having good balance between hardness and viscoelasticity, having excellent texture with slickness and slow elongation after boiling.SOLUTION: Wheat flour heat-moisture treated at a product temperature in the range of 95 to 155°C for 5 to 350 seconds in an amount of 4 to 18 mass% relative to the whole wheat flour is added after initiation of mixing dough raw materials other than the heat-moisture treated wheat flour. |
