| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing Chinese noodles without reducing noodle-making properties and noodle-making qualities including textures and tastes even when calcium is used instead of carbonate water which is a chemically synthesized product. SOLUTION: This method for producing Chinese noodles using calcium instead of carbonate water is to add 0.1-1 pt.wt. (calculated in terms of powder) of fermented L type calcium lactate based on 100 pts.wt. of powdery raw material in producing the Chinese noodles to the raw material. |
