| 摘要 |
<p>Snack foods mainly comprising buckwheat flour which aim at publishing 'culture of a new method to take buckwheat' and 'culture of new snack foods' by proposing a new method to take buckwheat while sustaining the distinguishing flavor thereof, supplying new products at reasonable costs, taking advantage of the characteristics of buckwheat as a health food, and applying buckwheat to snack foods considered as food products which can be easily taken anytime anywhere. These snack foods can be provided by blending the buckwheat flour employed as the main material with cold water, warm water or hot water to give a dough; thoroughly kneading the dough in a mixer; then molding it into a sheet with a roller; cutting or die-cutting the sheet into chips; and then drying and heating these chips by using operations commonly employed in producing snacks.</p> |
