| 摘要 |
PURPOSE: A dough composition for noodles or dough flakes using yam is provided to improve the chewing texture and the mixing property of dough for the noodles or dough flakes. CONSTITUTION: A dough composition for noodles or dough flakes using yam is obtained by the following steps: mixing 100 parts of flour by weight, 10-50 parts of 8-50 deg C purified water by weight, 10-20 parts of fresh yam by weight, 3-10 parts of soybean powder by weight, 1-6 parts of egg white by weight, 1-5 parts of skimmed milk powder by weight, 0.2-3 parts of edible fat by weight, 0.1-1 part of gum by weight, and 0.2-1 part of salt by weight; low temperature aging the obtained mixture at 3-5 deg C for 24 hours; and stirring the aged dough for 10-25 minutes.
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