| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for preparing flour for use in preparing steamed/kneaded noodle and cold noodles having texture which is characteristic of steamed/kneaded noodles and cold noodles, along with richness of resilience and proper balance in viscoelasticity and moreover, a distinctive flavor inherent to flour, even if the amount of starch to be blended therewith is not blended, or is reduced of starch. <P>SOLUTION: The method for preparing flour for use in preparing steamed/kneaded noodle and cold noodle includes steps of milling wheat, consisting primarily of soft wheat grown in Japan; dividing resulting flour into three fractions (A), (B), and (C) each having a different mean particle size as hereinafter described; and blending 20 to 90 parts by weight of the fraction (B) and 80 to 10 parts by weight of flour, prepared by milling wheat consisting primarily of soft wheat of foreign origin, such that the total of the former and the latter constitutes 100 parts by weight and, wherein (A) is a fraction consisting primarily of flour, having particle sizes lower than 15 μm and consisting of flour, having a mean particle size lower than 15 μm; (B) is a fraction consisting primarily of flour having particle sizes of 15 to 40 μm and consisting of flour having a mean particle size of 15 to 40 μm;and (C) is a fraction, consisting primarily of flour having particle sizes larger than 40 μm and consisting of flour, having a mean particle size larger than 40 μm. <P>COPYRIGHT: (C)2009,JPO&INPIT |
