| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing noodles suppressed in loss of stiffness with hot water and deterioration of boiled noodles and improved in palate feeling. <P>SOLUTION: The method for producing the noodles comprises formulating with a noodle making raw material flour as highly bridged starch having viscosity of ≤50 B.U. measured in a condition of increasing the temperature of Brabender amylograph of 6% concentration at absolute dry matter conversion by 1.5°C every minute at 700 CMG sensitivity from 25 to 92.5°C, holding the product at 92.5°C for 30 min, and decreasing the temperature by 1.5°C every minute up to 25°C. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
