| 摘要 |
PURPOSE:To prepare the subject noodle resistant to the deterioration of quality even in winter season or cold district, etc., and having excellent palatability and long-term storage stability by using modified starch, a specific wheat flour, gluten, albumen and natural gum at specific ratios. CONSTITUTION:This noodle is prepared by using (A) a modified starch such as acetylated starch and/or hydroxypropylated starch having a substitution degree of 0.04-0.15 as a main raw material and (B) wheat flour having particle size distribution to pass >=90wt.% of the flour through a 145 mesh sieve at a weight ratio (A/B) of 65/35 to 22/78 and using gluten, albumen and natural gum as essential subsidiary raw materials in amounts to satisfy the formulas I to III [A is amount of modified starch (pts.wt.); (x), (y) and (z) are amounts of gluten, albumen and natural gum (dry basis, pts.wt.), respectively]. |
