| 摘要 |
PURPOSE:To obtain noodles which can keep good taste and texture even after being boiled, without aging for a long period of time. CONSTITUTION:The noodles characterized by being produced from 0.1 to 10wt.% of trehalose and 90 to 99.9wt.% of cereal flour. The production process for noodles characterized by using 95 to 99.5wt.% of cereal flour and 0.5 to 5wt.% of trehalose. When they are boiled, the noodles can maintain the good taste and texture immediately after they have been boiled for about double to twice period of the time based on that of the conventional noodles. |
