| 摘要 |
PURPOSE: To obtain the noodles smooth in surfaces, strong in stiffness, and little in elongation when boiled. CONSTITUTION: This invention relates to the noodle quality-improving agent containing a partically thermally denaturated whey protein as an active ingredient, the method for producing a protein mixed with the quality-improving agent, and flour mixing with the quality-improving agent and used for producing nooldles. The partially thermally denaturated whey proten is prepared by dissolving a substantially desalted whey protein in water in a protein concentration of <=15%, and subsequently heating the solution at 55-120 deg.C for 60min. The solution may be dried. |
