| 摘要 |
PURPOSE: To provide production of instant fried noodles with which functionality is not lowered although the amount of oils to be absorbed is a little. CONSTITUTION: Wheat flour is mixed with water and other usual noodle ingredients so that noodle dough can be formed, the dough is spread into sheet, the dough is cut into longitudinal noodle strings, starch is impasted by performing steam processing to the noodle string, the steam processed noodle strings are cut and molded into cake, the molded noodle case is dried for 10 min at a maximum at 85 to 110 deg.C so as to have moisture content less than 30 wt.%, and dried noodles are next fried in oils. |
