QUALITY IMPROVER FOR NOODLE AND IMPROVEMENT OF QUALITY

摘要

PURPOSE: To obtain a quality improver for noodle capable of retaining improving effect of texture for imparting elasticity to noodle for a long time and retaining the effect even after heat treatment of noodle or after refrigeration or freeze storage of fresh noodle or even an instant noodle obtained by drying boiled noodle and to provide a method for improving the noodle quality. CONSTITUTION: This quality improver for noodle is obtained by blending 1 pt.wt. of a partially decomposed material of grain protein having about 3000 to about 110000 weight average molecular weight and 0.024-0.88 ratio (Mw/Mo) of weight average molecular weight Mw after decomposition to weight average molecular weight Mo before decomposition with 0.3-5 pts.wt. of a grain protein. The improving method comprises using this improver.