MANUFACTURING METHOD FOR MAKING COLD NOODLE USING RICE FLOUR AND TREHALOSE

摘要

PURPOSE: A method for producing rice-cooked noodle by mixing wheat flour and tapioca starch with rice flour is provided to delay starch retrogradation. CONSTITUTION: A method for producing rice-cooked noodle comprises: a step of mixing 75% of 250 to 300 mesh rice flour, 15% of wheat flour, and 5.5% of tapioca starch; a step of adding 2.5kg of warm water, and a step of mixing 0.5% of purified salt, 0.7% of soda, and 0.1% of soybean lecithin; a step of pressurizing for 15 minutes in a mold frame(107±4°C temperature).