| 摘要 |
PROBLEM TO BE SOLVED: To obtain buckwheat noodles having excellent softness and elasticity and improved texture, capable of retaining excellent palatability without elongation with time after boiling, having excellent elongation resistance in boiling, excellent appearance and high qualities free from rough surface by a process and an apparatus simpler than a conventional process and apparatus in good productivity and economically. SOLUTION: A noodle producing raw material obtained by using grain flour consisting essentially of buckwheat flour and wheat flour having 8-10 wt.% crude protein content is kneaded, extruded into a noodle belt under reduced pressure and the extruded noodle belt is rolled and cut into long strips or cut in a different manner. |
