WHEAT PROTEIN-IMPROVING AGENT, WHEAT PROTEIN FOOD USING THE SAME AGENT AND ITS PRODUCTION

摘要

PURPOSE: To obtain wheat protein food having toughness and chewiness as strong as using an alkali carbonate water by adding baked oyster shell as an improving agent of wheat protein. CONSTITUTION: A baked material derived by baking oyster shell at a high temperature is contained in wheat protein food such as Chinese noodles as a protein-improving agent. Addition of relatively small amount is sufficient to strengthen toughness and chewiness of wheat protein food without reducing taste of the food.