| 摘要 |
PROBLEM TO BE SOLVED: To produce noodle dough of high quality without gluten texture breakage because noodle band can be smoothly formed by means of only one pair of roll mills even in the case of a somewhat large milling ratio or a much hydrated noodle band and prevents the noodle band from causing feed deviation between the front surface and the back surface of the noodle band. SOLUTION: The roll mill is constituted with a couple of roll mill roller 21, 22 and the each roller has a concaved face at the middle part compared with both of the end parts around the peripheral face of the rollers 21, 22. The interval between the pair of rollers 21 and 22 is made narrower at both of the end parts and made wider in the middle part. Consequently, the noodle band M is conveyed as it is milled with the narrower interval at both ends of the rollers and while expanding in the wider interval in the middle area, when the noodle band is formed.
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