| 摘要 |
Process for the manufacture of non-gluten noodles by lamination is disclosed. The method comprises the steps of premixing 5-15% gelatinized modified starch, 10-40% native starch, and 10-40% non-gluten flour, adding 20-40% water containing 0.2-2.0% propylene glycol alginate, and 0.2-2.0% of at lease one emulsifier, and kneading to form a dough. The dough is then laminated to form a sheet, which is shaped into noodles. This method is useful in preventing cracking, crumbling or collapsing, which is common with other non-gluten noodles. |
