| 摘要 |
PURPOSE:To produce noodles such as uncooked noodles or dried noodles capable of shortening the boiling time without deteriorating the texture essential to the noodles. CONSTITUTION:Grain flour or starch in a hygroscopic state is extruded from a pressurizing extruder through a nozzle into the air to provide a puffed grain flour or puffed starch, which is then pulverized and subsequently blended with wheat flour. Otherwise, the grain flour or starch in the hygroscopic state is heat-treated, pregelatinized and subsequently freeze-dried to provide porous grain flour or porous starch. The resultant porous grain flour or porous starch is then pulverized and then blended with wheat flour or an aqueous solution of dextrin prepared by hydrolysis with a dilute acid or a starch hydrolase is freeze-dried or spray-dried to afford a porous dextrin, which is pulverized and subsequently blended with wheat flour. The objective noodles are then produced according to a conventional method. |
