| 摘要 |
The present invention provides a method for producing elastic and glutinous noodles. After having been boiled, the noodles keep their original elasticity and glutinosity for a long period of time. In addition, even after having been boiled and then acid-processed and retorted, the noodles still keep their original elasticity and glutinosity like just-boiled ones. In order to obtain the desired properties, predetermined amounts of transglutaminase and gliadin or glutenin are added to cereals and kneaded to produce elastic and glutinous noodles. |
