DOUGH COMPOSITION FOR CELLOPHANE NOODLE AND CELLOPHANE NOODLE OBTAINED THEREFROM

摘要

The present invention relates to a paste composition for cellophane noodles having improved cooking characteristics and texture and cellophane noodles obtained therefrom. The paste composition for cellophane noodles according to the present invention can realize a chewy and bouncy texture similar to that of the conventional cellophane noodles even without passing through freezing and thawing procedures, and increase the resilience of cellophane noodles and improve the texture change of the cellophane noodles due to aging thereof when the cellophane noodles are refrigerated and reheated after being cooked by containing cellulose ether in starch and water.