| 摘要 |
PROBLEM TO BE SOLVED: To obtain hand-made Chinese noodles which can shorten the boiling time on serving and is excellent in elasticity, tongue and throat sensation and taste by formulating an alkali agent and gliadin to wheat flour as a main component. SOLUTION: Wheat flour comprising medium wheat flour and quasi-high gluten wheat flour, containing 7.0-9.5wt.% of protein, is used as a main component and combined with an alkali agent (for example, brine), gliadin, table salt, gamboge yellow and water. They are kneaded under reduced pressure to prepare a paste for noodle, then the paste is made into noodles 10mm thick by hand according to the usual process. The noodles thus produced has an elongation at break of >=1,600%, when the noodle 10mm thick is elongated until it breaks, can shorten the boiling time for serving and can serve a dish of hand-made Chinese noodle of improved taste unique to the Chinese noodles, having texture of soft elasticity, good tongue and throat sensation, flexibility and crispness. |
