| 摘要 |
PURPOSE:To prepare instant dried noodles having improved swelling degree and state free from cracking, by drying raw noodles with superheated steam to a specific drying ratio. CONSTITUTION:Raw materials for noodles such as wheat flour, salt, etc. are mixed with water, kneaded, and processed into noodles by a conventional method to give raw noodles having a water content of 35-45wt%, which are treated with superheated steam at a water evaporating rate of 0.25-1.00g/sec based on 100g raw noodles, so that finally dried noodles having a water content of 3- 14wt% are prepared. |
