| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide noodles which has strong firmness, palatability of excellent mouthfeel over throat, flavor and color of buckwheat and excellent preservability after boiling, not by improvement of thickening and an additional ingredient but by a substitute for buckwheat flour. <P>SOLUTION: The raw material flour for noodles comprises meal obtained by squeezing oil from flax seed. Preferably flax seed is squeezed at ≤80°C. The raw material flour for noodles contains ≥0.5 wt.% and ≤80 wt.% of the meal. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
