| 摘要 |
PROBLEM TO BE SOLVED: To produce foods of noodle skin good in both palatability and appearance even when cooked after freezing without causing cracking in the skin during the freezing. SOLUTION: A dough prepared by mixing a wheat flour with one or more kinds of potato starch, waxy corn starch and tapioca starch, saccharides, and oil and fat and water is compounded with a compounding machine, etc., and the resultant noodle belt is then aged at a temp. of 10-20 deg.C for >=6 h. |
