| 摘要 |
PURPOSE:To provide a method for producing hot-air dried noodles, excellent in appearance, flavor and texture and capable of suppressing both the clouding of a soup or the deterioration in taste due to the elution of starch from noodle strips during the thermal cooking and eating. CONSTITUTION:This method for producing hot-air dried noodles is to carry out the kneading treatment in an atmosphere under 260-740hPa and the hot-air drying treatment under conditions of 70-90 deg.C drying temperature, 20-60min drying time and 20-40% drying relative humidity in adding an aqueous solution of potassium carbonate and water to wheat flour, carrying out the kneading treatment, forming the resultant noodle dough into noodle strips, successively performing the boiling or steaming treatment, hot-air drying treatment and cooling treatment and producing the hot-air dried noodles. |
