| 摘要 |
PURPOSE: A process of preparing the titled noodles by adding gluten peptide having a specified molecular distribution obtained from degradation of wheat gluten to wheat flour as a main material of noodles is provided, which has an effect on remarkably reducing a reconstitution time of noodles. CONSTITUTION: Wheat gluten peptide is added to wheat flour during kneading of wheat flour in an amount of 0.6 to 5% by weight to produce noodles, based on the raw material for production of noodles. The wheat flour peptide has a molecular distribution comprising 6.0 to 27.0% by weight of peptide having a mole weight of 10,000 to 50,000, 37.0 to 43.0% by weight of peptide having a mole weight of 1,000 to 10,000 and the remains.
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