| 摘要 |
<p>A method for making noodle from dough added with a large quantity of water which could not be cut conventionally using a cutter or a shaping cutter by heating the roll or the cutter of a noodle-making machine touching dough added with a large quantity of water sufficient for imparting viscosity or adhesion to a noodle-making material or by heating the not yet touching dough thereby reducing or eliminating viscosity or adhesion on the surface or the cut end of the dough or the noodle. According to the method, the limit of adding water to noodle-making dough is extended significantly while shortening the mixing/kneading time of dough, the rolling time of dough and the boiling time of noodle, need for adding salt or calcium carbide, or the like, to the dough is eliminated and the quantity of hot water required for boiling noodle is reduced to obtain pasta, noodle, soba, vermicelli, or the like, having a rich taste not experienced before.</p> |
