| 摘要 |
PROBLEM TO BE SOLVED: To produce noodles rich in soft feeling, excellent in texture and useful for wheat noodles, Chinese noodles, Japanese buckwheat noodles, etc., by including a modified starch prepared by carrying out light cross-linking, etc., of a tapioca starch. SOLUTION: A modified starch subjected to both of ultralight cross-linking and etherification in an amount of preferably 0.01-10 wt.% (based on wheat flour) is included in a tapioca starch to produce noodles. The viscosity measured by a Brabender amylograph at 5.5 wt.% concentration of the bone-dry material of the modified starch preferably has a relationship of the maximum viscosity > viscosity at 95 deg.C and the viscosity when heated at 95 deg.C for 30 min and then cooled to 50 deg.C is preferably 800-2,500 BU. |
