| 摘要 |
PURPOSE:To provide a retortable dry noodle which can be retorted while preventing it from readily getting out of shape or from readily getting cloudy and maintaining its excellent mouth feeling. CONSTITUTION:This retortable dry noodle can be produced by blending 100 pts.wt. wheat flour, 5 to 30 pts.wt. dried egg white, 0.1 to 3.0 pts.wt. emulsifier and 0.1 to 3.0 pts.wt. fats and oils to prepare a blended flour, adding 25 to 30 pts.wt. water to 100 pts.wt. the resultant blended flour, making noodle therefrom and subsequently drying the obtained wet noodle until the water content of the noodle is reduced to <=15wt.%. |
