| 摘要 |
PURPOSE: To obtain noodles improved in texture, especially viscoelasticity by heat-treating a fraction consisting essentially of gliadin and mixing the fraction with flour raw material such as wheat flour. CONSTITUTION: Powder of a fraction consisting essentially of gliadin and extracted from wheat gluten is heat-treated at 100-300 deg.C (preferably 100-150 deg.C) to afford the heat-treated fraction consisting essentially of gliadin. Powder raw material (mainly wheat flour and/or starches) is mixed with preferably about 0.2-20wt.% of the heat-treated fraction consisting essentially of gliadin to provide the objective noodles well balanced in hardness, viscoelasticity and smoothness. |
