| 摘要 |
PROBLEM TO BE SOLVED: To obtain noodles having low elongation by boiling even in one to three days after boiling. SOLUTION: Wheat flour is mixed with a starch and an active gluten in the blending ratio of 20-50%, 40-70% and 10-20% by weight to produce noodles. The noodles provided with texture, hardness and viscoelasticity and having slow elongation in boiling can be obtained by preparing noodles comprising the wheat flour, the starch and the active gluten in the blending ratio of 20-50%, 40-70% and 10-20% by weight. |
