| 摘要 |
PURPOSE: A method of preparing functional noodles by mixing black rice and wheat flour in a suitable mixing ratio during the manufacture of noodles is provided. The product has excellent functionality such as color, flavor or the like. CONSTITUTION: In the process for producing noodles, 880 to 970g wheat flour(88 to 97% by weight) is mixed with 30 to 120g(3 to 12% by weight) and kneaded with 300 to 350cc 3% saline water and 5 to 20cc palm oil. Then, the dough is formed into noodles, cut and dried. The noodles containing 9% by weight of black rice exhibit excellent functional properties, storage properties, color, degree of turbidity of soup or the like. |
