| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide rice flour-containing buckwheat noodles which have hardly been provided, enable to establish an optimal material ratio and a production method for buckwheat noodles not broken, even when boiled and having a good throat touch and a good crispy texture, and enable to give rice as a food material except cooked rice to contribute to the expansion in the consumption of domestic surplus rice. <P>SOLUTION: Buckwheat flour, wheat flour and rice flour are kneaded in a prescribed mixing ratio to produce buckwheat dough. The mixing weight ratio of the buckwheat flour:wheat flour:rice flour:water is about 6:3:1:4. The main ingredient of the wheat flour used is spelt wheat. <P>COPYRIGHT: (C)2011,JPO&INPIT |
