| 摘要 |
PURPOSE: A process for preparing noodles by mixing acorn powder with others containing wheat flour as a main component is provided. Therefore, the noodle strips have increased elasticity and eating quality. CONSTITUTION: An acorn is immersed in water for 3 to 4 days, crushed, strained through a hemp fabric. The filtrate is precipitated and dried to produce acorn starch. A blend of 50% by weight of wheat flour, 30% by weight of acorn starch, 10% by weight of potato starch, 9.8% by weight of corn starch and 0.2% by weight of table salt is kneaded, aged at 0 to 2deg.C for 4 to 6hr and then formed into noodle strips. |
