| 摘要 |
PURPOSE:To enable the production of a noodle dough, good in texture and having the optimum processing characteristics. CONSTITUTION:The objective method for producing noodles is to add water in an amount of about 40-70% based on the weight of wheat flour thereto, simultaneously add and mix a solidifying point lowering agent usable for a food, e.g. salts, organic acids or saccharides with the wheat flour and enable the production of the noodle dough at a low temperature. Thereby, the noodle dough can be produced by regulating the temperature of the mixture prepared by mixing water with the solidifying point lowering agent to a low temperature below the ice point, adding water using supercooled water or the supercooled water containing sherbet ice, regulating the temperature of a noodle producing chamber equipped with a noodle producing machine, etc., to a low temperature so as not to reduce the temperature of the produced dough or using vacuum- packed wheat flour. |
