| 摘要 |
PURPOSE: Iced vermicelli powder and dough capable of kneading with cold water are provided, which are made by using the property of α-starch for saving time, energy and labor. The sources of α-starch are sweet potato, potato, corn, barley, wheat, oat, rice, arrowroot and asrow root having low or few protein like gluten. CONSTITUTION: Iced vermicelli powder is selected from more than one powder of grains like potato, sweet potato, corn, wheat and oat. Iced vermicelli powder is kneaded with cold water due to the property of α-starch having less than 8% of moisture and 5-15% of α-starch is added to the iced vermicelli powder. Water of 25% is added to the iced vermicelli dough kneaded and formed. α-Starch is crushed into less than 300μm of an average particle diameter. A pressing method is used for getting α-starch by using an extruder. The starch is dehydrated up to 20% of the original moisture and input in a cylinder. The temperature is kept with 120-160deg.C. Adding α-starch to the iced vermicelli powder improves the texture and the taste of the dough. |
