| 摘要 |
PROBLEM TO BE SOLVED: To obtain grain flour for noodles useful as Japanese wheat noodle, buckwheat noodles, Chinese noodles, etc., capable of providing noodles having texture not deteriorating even after long-term preservation, containing a specific amount of glutinous wheat flour without influencing taste/flavor. SOLUTION: This grain four noodles contains 5-70wt.%, preferably 10-60wt.% of glutinous wheat flour having <=10wt.% amylose content. Non-glutinous wheat flour, buckwheat flour, rice flour, barley flour, starch, etc., are used as other grain flours. |
