| 摘要 |
PROBLEM TO BE SOLVED: To provide noodles having balanced chewability, visco-elasticity and smoothness by including a fraction composed mainly of gliadin extracted from wheat gluten and a fraction composed mainly of glutenin in a pastry dough at specific ratios. SOLUTION: A pastry dough for noodles is incorporated with (A) a fraction composed mainly of gliadin and produced by extracting wheat gluten with an acidic aqueous solution of ethanol and (B) a fraction composed mainly of glutenin which is unextractable from wheat gluten with acidic aqueous solution of ethanol at a ratio of 1:9 to 9:1, preferably 3:7 to 7:3 in terms of dried weight. The compounding of the components A and B to the dough is carried out preferably by mixing the components to wheat flour before kneading. The total amount of the components A and B in the dough is preferably 0.1-5 wt.% (in dried state). The acidic aqueous solution of ethanol is prepared by dissolving 0.01-5w/v% of an organic acid such as citric acid or its salt into an aqueous solution of ethanol having a concentration of 1-20vol.%. |
