| 摘要 |
PURPOSE:To obtain wheat flour capable of preventing or reducing occurrence of blackish brown spots and checking or lightening reduction in color tone by fading. CONSTITUTION:A tyrosinase inhibitor is added to tyrosinase in bran to cause blackish brown spots in the remaining wheat flour in a milling process, before strong milling, preferably in a quality-conditioning process. One or a combination of two or more selected from kojic acid, cystine, glutathione, ascorbic acid, dithiothreitol, phytic acid, EDTA, isonicotic acid hydrazide, p-aminosalicylic acid and peptide is used as the tyrosinase inhibitor. Preferable tyrosinase inhibitor is kojic acid or cystine. The prepared wheat flour is used for raw noodles, dried noodles or hand-rolled fine noodles. |
