| 摘要 |
(a) mixing barley powder, sweet potato starch or potato starch or corn starch, sodium carbonate and salt at the rate of 79.51: 19.68: 0.012: 0.8 ; (b) kneading the mixture with water; (c) putting in a mold; (d) maturing to 60-70% by heat generated in a mold and friction heat among barley powders; (e) drying for a given time; (f) packing after cutting. The barley noodles are more soft and rubbery than those made by the established method. The method maintains the characterristics of barley at maximum. |
