| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing noodles having pasta-like palatability and appearance without using durum wheat flour. SOLUTION: The noodles can be produced by an ordinary production method and comprise 100 pts.wt. of wheat flour except durum wheat flour, 0.1-1.0 pt.wt. of baked calcium, 0.5-2.0 pts.wt. of lecithin, 1.0-5.0 pts.wt. of gluten and 1.0-5.0 pts.wt. of trehalose. The wheat flour except durum wheat flour is mixed with baked calcium, lecithin, gluten and trehalose to give a raw material, which is incorporated with a proper amount of water to give noodles. Consequently, the noodles having the characteristics of conventional paste which are hardness, viscoelasticity, softness and a yellowish transparent feeling of appearance and elongating more slowly than a conventional paste in boiling can be obtained. |
