| 摘要 |
PURPOSE: To easily produce instant noodles having superior texture by industrial production. CONSTITUTION: A mixture having 32-45 wt.% dry material content and contg. cereal powder of a starch plant or semolina, softened water, an ionic gelatinizer, an emulsifier and baking powder is prepd., heated at 60-105 deg.C and extruded under 8-69 bar to form noodles. These noodles are immediately gelatinized by contact with cation-contg. water and they are dried. |
